If you have a question or a food-related problem, I’d love to help.
Ask your question by clicking the double arrows (>>) on the right below, or by clicking “Leave A Comment” at the end of each blog post.
If you have a question about a KitchenAid product you can email the customer service team at Peter McInnes on sales@petermcinnes.com.au
If you have a recipe or food question, I invite you to visit our KitchenAid Down Under forum where you can ask the KitchenAid community to answer your question. Visit the forum here.
Hi Jo,
I just wanted to let you know that last night I tried the beetroot pasta. I followed your recipe to a T (or at least I thought I did). Turns out I added 2 tabs olive oil instead of 2 teasp (tried to read without glasses!) Nevertheless it turned out fantastic!! I was so pleased. I am only a novice at making pasta but your recipes have given me great results every time. I was worried with the beetroot as it did not blend up as ‘smooth’ as I would have liked and there were quite a few small beetroot chunks in the dough. I wasn’t sure how it would go through the cutters. But absolutely no problem. Then I thought the pasta may have fallen apart at the chunky bits when cooking, but once again I achieved a perfect result. I was thrilled and very proud of myself. And the extra olive oil didn’t seem to hurt, although I did add a bit of extra flour when mixing as the dough looked quite sticky. I used OO flour.
I also made a very yummy vego sauce to go with it – place about 12 field mushrooms mixed with olive oil, chopped garlic and fresh thyme in a baking dish and bake for 1/2 hour, then blend to a smoothish paste. Fry off this mixture for a minute or two, add cream, a veg stock cube, pepper and chopped parsley. Serve with beetroot pasta, topped with shaved parmesan. Delicious, and even my boys who won’t eat mushrooms gobbled it down (I didn’t tell them of course)!
I have found that setting 3 is way thin enough for my fettucine – would you agree? I have tried thinner when I was making spaghetti once, but just ended up with a sticky mess and the strands were not seperating. Any tips?
Cheers,
Robyn
Hi Robyn,
Thrilled yopu made and loved the pasta. You did the absilute right thing by adding a little extra flour, or water – modify as you go!
The pasta is sticking together if its a little too soft or over rolled (i am also often gulity of this). The pasta roller kneads the dough as it rolls through – so less rollings could be the answer….. it also chnages with the weather/ room, temperature
The sauce sounds delcious! Thank you for your email
Happy Cooking
Hi Jo
I have just purchased the slow cooker and was wondering if there are any recipes has I do not know how to convert in time wise my own recipes ie if it says in oven for 2 hours on moderate what does this convert to in the slow cooker on each setting. Is there a cookbook available?
Hi Debra,
Slow cookers are fabulous. For the most part you need to cook all foods for about 6 – 8 hours….
But it really depends what the food is. You can cook on low med or high, but the slower you cook the food the better the flavour will be. At the end of the cooking time the cooker will revert to a keep warm fuction for 4 hours.
Be sure to brown the food first and add all your normal seasonings etc. There will be recipes on the websites soon.
You can also find some recipes on taste.com.au and pop it into the slow cooker……
I hope I have helped you.
Hi Jo,
I have a stand mixer and I was just wondering how long should I be creaming the butter and sugar together? It always seems to go curdily or looks like it has spilt, so I figure I must be over beating the cream and sugar.
Thank you Jo
Sally
Hi Sally,
This is only because the mixing bowlis cold. Before i start cooking I fill the bowl with hot water to warm the bowl. I tip this into the sink (and then use it to rinse the dishes). Quickly dry the bowl and attach it to the mixer.
Make sure the butter is able to be be squished (between your finger and thumb)… the butter must be quite soft.
Cream the butter and sugar until it is soft and fluffy. Make sure the eggs are at room temp too (I often add them to the warm water in the bowl).
Let me know how you go…
Thanks again Jo for your quick response to my question. I will try this next time I make a cake.
Sally
Hi Jo
I saw the launch of the new food processor yesterday on tvsn and I was wondering what the base of the machine is made from. I have the original food processor and its base is metal so I was wondering if the new one was too and whether it would be worth while upgrading to the newer machine. Your thoughts would be appreciated, thanks Vicky
Hi Jo,
I have been given a early Mothers day present a Food processor, I have never had one and not quite sure how to use it …a bit nervous. What’s the best way to overcome this and which recipes are best to start with??
Thanks for your time
Kris
Hi Kris,
What a lovely pressent. You will love using the processor, its so fast and easy to use.
I wouls start with a pesto and then mayne potato augratin and some coconut cupcakes. There are many recipes on http://www.kitchenaid.com.au
All are triple tested and you will enjoy them. READ the manual first and please remember there are 3 bowls a small medium and large bowl. Start by pulling the whole processor apart and puting it back together with different attachments: once you’ve done this and made one recipe… you’ll be in your way!
The recipes explain exactly what to do and what attachments to use.
Happy Cooking
JO
I asked this Q yesterday but not sure if I did it correctly (I.T. Challenged). What speed and what accessory (dough hook or flat beater) would I use to mix a very heavy plumb pudding mixture? (to fill a 2 litre pudding bowl). Thank you. You are a great presenter and I love my Kitchen Aid!!!!
HI Vicki,
Thank you for your lovely words:)
You can cream the butter and sugar and eggs with the mixer – using the flat beater
The add the flour and spices, reduce the speeds now and work on low (speed1 or 2) any higher and you might toughen your pudding.
Your pud is quite big = the mixer can only hold a total weight of 1.5kg…. your pud is 2 kgs….. think its a bit big.
You could do most of the creaming and adding flour in the standmixer, then tip it in a big bowl (or for very big amounts I scrub my sink, dry it well – pop the plug in and use it …. as long as the sink is clean its a great bowl….(A ‘CWA’ member taught me this years ago).
Pop onto http://www.kitchenaid.com.au official recipes and put in christmas and or pudding. Have a look at my recipes as a reference.
Yes if the mixture fits in the standmixer (under 1.5kg), you could indeed mix with the dough hook. For heavy mixtures its best to be on speed 1 or two. The flat beater will tend to crush the dried fruits / nuts etc
I hope I have helped you
Regards,
JO
Hi Jo,
I would like to know more about “flaking seeds”.
Each time I tried the website there is an Error page.
So my question is: what can you really flake and what does it do? I eat a lots of Quinoa, Chia, linseeds, sunflower seeds… Would it be efficient to do so in the Flaker. ( I bought quinoa flakes, I think it is expensive!), would it do linseeds or is it to greasy?
I also make my breads ( baguettes, and all different french and belgian breads), so is it better to use a GMA or the Flaker? what is the main difference? and is there a lot of applications for the flaker, beside flaking rice just as on your DVD.
I would like to mention that I love my kitchen aid and use it almost daily, the quickest chocolate mousse ever!
Regards
Jocelyne
Hi Jocelyne,
There is a flake mill, but it will not do all seeds and grains…. I use mine mostly for spices, wheat and spelt. No it does not really flake per say.
However there is a NEW grain mill hopefully coming (I hate to tease you but I have one and tested many many grains, seeds and nuts and its sensational). Its a large solid full metal mill. It flakes and grinds.
The sad thing is I can not tell you when Australia will have it availble. It might be some time.
I hope I helped you.
Jo
Hi Jo,
Thanks, that was super quick!
Now you’ve got my attention! I need to know if it is very expensive and if it is not in Australia where can we get it from? ( I am probably going to Europe in September or July)
I have every other attachments and they are fantastic!
I can’t wait!
Have they a demo on utube or a website about it, and is it a kitchenaid or the same German Co that makes the GMA?
Regards
Jocelyne
Hi Jo,
I have been experimenting with my new Kitchenaid and things I make are not as successful as what I have been making my hand or electric hand mixer. My almond bread which is usually very fine in texture was very coarse and actually broke up as I cut it slightly. The top when cooked looked fine but the next day after had recooked on low heat the top crumbled like the top of a pavlova. Did I overbeat the mixture the fact that it looked so coarse?
I also find that my cakes have a coarser texture.
I have just adjusted my bowl clearance and tried biscuits because I too find that it does not cream butter and sugar effectively with by flex beater. I have to scrape about 4 times for a cake and then find sometimes that it still has a few lumps of butter not softened.
Hi Lorriane,
You are correct in that your standmixer is completely over mixing amd aerating. The KA mixer attachments touch 67 plaes in the bowl each time the attchment turns, this as compared to a hand mixer is about 10 times more aeration.
I think you are struggling with a cold bowl (do you have a stainless bowl)? The role of the stainless bowl is to cool the mixture. KA atanmixers are infact like a commercail mixer and in chefs kictehns/ bakeries and restaurants the kitchen is a hot place…
In cooler weather add hot water to the bowl to warm (I then pop it into the sink so I can rinse dishes as I go… keps me tidy)!
You have looked at the beater the bowl clearance so if you are happy with this, your ready!
I guess its like a new mobile or a new computer… yes you can cook, but you are working with a different mixer.
You will get it and just LOVE it. Oh I should mention with the flex edge, I would still scrap once or twice myself… it reduces the scraping, not completely redicing it. But I think your butter is not soft enough (must squish between your fingers) and the bowl is too cold. I also often grab the bowl and ‘wave’ it over the gas flame for a few seconds – it changes the whole temperature and my butter cream mixture is sensational!
Let me know how you go – we will solve it and youll LOVE baking with your mixer
JO
Thank you Jo – I will take your tips “on board” and let you know how I go.
Hi Jo,
Thank so much for your prompt reply. I have been thinking about your comments and I feel there are areas that I can improve. My first attempt with the cupcakes were lovely and tasty that was for sure. I am just going to continue on until I produce perfect cup cakes
Sally
Hi Jo,
I have a flex edge beater and I think I am doing something wrong as it spreads mixture against the bowl and does not seem to scrape.
Hi Jean,
You might need to adjust the ‘beater to bowl clearance’ so the flex edge sits a little lower in the bowl.
This is EASY, so dont worry. There is a big screw in the ‘neck’ of the mixer when you put the head up.
All you need is a flat bladed screw driver. You turn the screw a quarter of a turn to the left to lower the flex edge a little. This is all in the manual that came with the mixer. Or you can call customer service on 1800 990 990 and they will chat you through this.
I am thinking your ‘beater to bowl clearance’ was a little too high (this happens and i am only talking about a quarter of a ml here). It is all done by habd at the factory when the mixer was made but in transit and use the clearance can change (its not a problem at all).
Lower it and see if it scraps a little better for you, also make sure your butter is nice and soft (especialy as its colder now).
I use the flex edge all the time and really like it, its very handy
Happy Baking
JO
Hi Jo,
I have received a stand mixer for a recent birthday that I am really enjoying at present. After watching the video I had a go at making the perfect cup cakes. They were really good except that they were very dry. I didn’t add any extra milk because there was no mention of milk in the recipe. Do you have any suggestions where I could improve with my cup cakes.
Sally
Hi Sally,
I am sorry that your cup cakes were not perfect (because they really are)! This recipe is very widely used and very liked.
NO, there isnt milk in the batter as it is quite high in butter and the egg content is large too.
Did you weigh the flour> somtimes this is easier than cup measures.
Did you weigh the butter (180g)
Did you use LARGE eggs?
Possibly you really over mixeed the batter, however this normaly produces a tough cake. The only other thought is baking, over cooking can cause batters to dry out.
Or maybe you made little cupcakes and cooked them for a larger cup cake size?
Please let me know how your next batch goes…. we will FIX it.
I promise you the recipes are tripple tested then at photograghy we all eat them! I have made this recipe many times over at demos and and they are simply delicious.
Good luck
Jo
Hi Jo,
I’m looking in the platinum and also the ariston mixers, is there any difference of the two? Also with the stainless steel bowl and glass bowl, would I use a different bowl for different thinks such as cake mixes etc or I would use the stainless steel? Which one would you reccomend? Thanks
Hi Kirsty,
Both have the same KitchenAid quality. The mixers are simplt amazing in their performance.
The Platinium has a special finish (paint work) and comes with an additional attachment and the long awaited glass bowl….
It really is a personal preference as to the particular colour/ look you want.
Both are full metal and have the amazing planetary mixing pattern, the same speeds and powerful motor.
I use and like both, but personally prefer to use the metal bowl. However I use both daily with my work.
Additional bowls and attachments are fit all and can be used on either. Which ever model you choose, you will simply love using your standmixer.
I hope I have helped you
JO
Thank you for your reply.. I’m happy to say I am receiving the candy apple red for Mother’s Day! But after seeing the food processor today I want one of those too! Will the candy apple red match the empire red? Also other than shredding etc, is there anything I can’t use the stand mixer for but would be able to use in the food processor? Thanks Jo kirsty
Hi Jo,
I have a new platinum mixer which I love, but have found that flour is not mixing in properly. There is always flour left in the bottom of the bowl in the “well”. I dont think it needs adjustment as there is no noise.
Pat
Hi Pat,
The ‘beater to bowl’clearance is set by hand at the factory, it is set so the attachments go within 1 mm of the base and sides of the bowl. This 1mm could be slightly out. There is only a ‘noise’ if the 1mm has dropped. This can easily happen in shipping etc. It can also happen on carrying the mixer from the top and not underneath the unit.
There is a little test you can do to see if the beater is sitting in the correct position.
Put on the flat beater, tilt the head down into the bowl. Take an envelope and fold in in half. Slide it undernealth the beater attachment…. if it just fits under ‘the beater to bowl clearance’ is correct. if there is too much room you need to lower the head.
Its simple… you only need a flat head screw driver. There is a large screw in the ‘neck’ of the mixer… you turn it a quarter of a turn to the left to drop the head down or to the right to raise the head.
You can also call customer service on 1800 990 990 and they will talk you through this or of course it is in the manual that came with the mixer. It only takes several seconds and is not difficult.
Recipes: please look up http://www.kitchenaid.com.au for all my tripple tested recipes. they are hundreds and i think you will be very inspired.
Happy baking
JO
Hi Jo,
just a couple of questions. I was thinking of purchasing the slicer/shredder attachment after watching you use it on the 20th April. can you slice meats such as metwhurst etc?
also, I have noticed in a few reviews that some people mentioned scratches on their kitchenaid. I have noticed on mine that their are a few superficial marks, not in the paintwork, only in the gloss. barely visible unless you are looking for them. are they removable at all? I just assumed that as the the mixers are handmade, there will be little things such as this as apposed to machine made products. I just thought it added “uniqueness” and individuality to each machine.
cheers,
Jenny
Hi Jenny,
The rotor shredder is a great attachment. It will slice grate and shred all kinds of FIRM foods. I regularly slice processed meats like salami, and chorizo. It is however not good for meat or chicken as it is simply not firm / hard…. the result of meat is really not good. It really is more suited to fruits, all vegetables, firm cheeses etc.
Re the little scratches the baked enamel is much like the duco on your car… it can scratch but this shouldnt really happen in normal circumstances.Cerinly not deep scratches.
How long have you had the mixer? It is brand new? You could discuss this with TVSN regarding it being replaced with their 30 day guarantee??
I hope I have helped you.
Happy Cooking
JO
thanks Jo,
I bought the mixer brand new about 6months ago. but not from TVSN. I wouldn’t exactly call them scratches and to look at the mixer, even closely. they are not noticeable as the paint is perfect hard to explain, almost like fine, minute brush marks when the lacquer was applied. can only be seen in certain light at certain angles so I couldn’t say that they are scratches. I did receive the mixer like this
Hi Jenny,
Take a picture of these scratches and give customer service a call on 1899 990 990. Explain the marks to them and perhaps send an email with the image? I have not myself heard of this fine scratching, but think customer service will tell you? You are correct that the mixers are hand made… the painting is done in batches and is a 2 day process for Artisan mixers and 3 day process for Platinium range. Usually speaking the finish is immaculate, so I feel customer service will want to know.
They will ask you for the serial number – written undernealth. From this they can trace the batch/ colour/ date made.
I hope I have helped you
Regards,
JO
Hi Jo,
Can I use the fruit and veggie strainner as a cold press juicer?
Kerry
Hi Kerry,
No you cant really juice with the fruit and vegetable striner as this attachments needs very soft or cooked fruit and veg only.
You would not beable to juice celery, beetroot, raw apples, spinach, etc.
The strainer also removes all of the skin , pith, seeds etc.
I hope I have helped you
Hi Jo, I have a KitchenAid Artisan Blender and I am having problems when I blend my home made tomato soup. It is a very liquid soup with whole tomatoes, onion, celery, spices & water. After cooking I have to blend and no matter what amount I put into the blender it spurts out of the top. I have tried all the different settings but it just spurts out and actually partially lifts the top even with my hand lightly resting on it. It just seems too powerful for this type of recipe. Could this be the case??
Hi Shauna,
Hmmmm!! I blend all sorts or things – any liquids….. all sorts of soups, sauces, smoothies batters etc.
Try doing half of the amount first and popping it on the lowest speed. Once your happy with this, add MORE to the blender….. Yes the blender is powerful but thats what you want.
Let me know how you go.
JO
Thanks for getting back to me so quickly, Jo. I am only putting in 500mls at a time and starting with stir button and the pressure from the first burst of power is what forces the liquid out. The soup was still warm when I did it this morning, should I let it get completely cold?
Hello again,
No warm is fine. I have just put 500mls of liquid into the blender on stir… it should churn it around! Moving up the speeds it gets faster, but doesnt spurt everywhere, this should not be happening.
Try your blender with water -see what happens. If you are still unhappy please call customer service on 1800 990 990. Your blender is under warranty.
I hope i have helped you
JO
Thanks again Jo,
I did a pumpkin soup toaday & it didn’t spurt out the top. It was cold & thicker. I still only put 500mls in & it did spurt up to the top on inside of lid, but didn’t come out this time. I’ll see how my next batch goes & let you know.
Hi Jo
I have been trying to make sausages using the attachments on the kitchenaid mixer but find when I am grinding the meat, usually pork I have to take the metal sieve pieces off constantly to clean them so the meat will go through. What cut of pork should I use for pork sausages so this won’t happen?
Hi Liz,
Have you looked up my recipe on http://www.kitchenaid.com.au? You can also watch me on utube.
I like to use diced leg or shoulder and pork belly (minus any rind).
Make sure the meat is well chilled…. this is very important.
You should NOT be opening up the grinder and cleaning all the time, I think the pork you are using is quite grissly?
Let me know how you go
Jo
Hi Jo,
I’m going to attempt to knead fondant for the first time with the dough hook. Do you have any tips? I’ve never done it before.
Thanks,
Erin
Hi Erin,
Make sure the fondant is quite soft and use speed 1.
Have fun
Jo
Hi Jo. Can you please tell me why we pay DOUBLE in Australia for the same mixers and even up to 5 times more for the same attachments then our international friends. Actual import shipping costs are very minimal.
Please stop deleting my post.
Vince,
I have not deleted your post. I am here to help you with KitchenAid cooking queries and recipes.
Jo
Hello Jo
I have been making pavlova for many years and had great success. My little mix master finally died and I have now a long awaited Kitchenaid Mixer… But help my pavlovas are awful, they are flatish and dry on outside and a bit soft and gooy chewy inside but at the same time burnt tasting. I cook in a slow 150 and reduce to 120 NOT using the fan. I have made 4 and they are each like this to a degree or another but certainly not edible.
Hello
Oh poor you. This isnt really much to do with the standmixer except to say the standmixer visit 67 ppints in the mixing bowl (and others vsit from 20- 30 points), so the mixer can initialy over beat. Ths can cause mixers to over earate and collapse… but the burnt flavour etc – I cant explain. Have you checked your oven temperature?
I would like you to try the recipe on the http://www.kitchenaid.com.au website for vanilla snow pavlova BUT half the quantity as its quite big. So use half the eggs sugar etc. Yiu can also leave out the cornflour if you wish. (cornflour makes a marshmellow centre)
Let me know how you go
JO
Hi Jo,
just a query I bought the stand mixer which I love ,but a lot of enquirys on your page mention a DVD I never received one with my mixer or is this just for a certain type of mixer .
Regards
Jacqui
Hello,
Pls call customer service on free call number: 1800 990 990 . They lovely gals will help you.
There are loads of terrific recipe all written and tripple tested by me on the website http://www.kitchenaid.com.au
Happy Cooking
JO
Hi Jo,
I just purchased the stand mixer today and was watching the instructional DVD. In one of the segments you mentioned adding a bit of cornflour to normal flours when baking a cake – how much or to what ratio of cornflour to flour should I add?
Many thanks,
Sally
Hi Sally,
The cornflor softens the flour. Its good for cakes or you can use ‘cake flour’ if you want a professional result.
Generally I will measure the flour and remove about 2 tbsp of the flour and replace it with cornflour.
Happy Baking and enjoy your beautiful mixer
JO
I have just purchased the food processor and want to process a packet of biscuits (for biscuit base cheesecake). The biggest bowl was too big. What blade do I use with the middle bowl? Petra
Hi,
You use the Large multi purpose blade in the large bowl and the mini all purpose blade in the mini bowl.
Some times its better to have the processor running and drop the food down the chute – often it chops more evenly and faster.
There are food processor recipes on the http://www.kitchenaid.com.au website, I think you might be inspired by them and they are all triple tested and delicious.
Hapoy Cooking
Jo
Hi Jo,
Id like to make pork sausages but am unsure what cut of pork to use. I thought about pork fillet and I realize from your pork sausage recipe, you also use pork belly. Is this necessary? as my cholesterol levels are high as it is. I thought maybe the pork belly is used for the fat so that the sausages aren’t so dry
thanks,
Jen
Hi Jenny,
yes I understand your situation, however sausages made with out a solid fat can be vert dry. I have made several without the pork belly and they just dont have the texture I like…. however, give a batch and go and see – maybe its me!!
Be sure to poach them gently (to par cook) and dont over cook when char grilling
Let me know how you go, Id love your feed back
Jo
Hi Jenny and Jo. I have used some soaked quinoa flakes in my pork sausages to make them moist (and healthy!). It doesn’t have any flavour but gives a good consistency. You can just add it to the minced pork before you make the sausages. Make sure you buy the flakes not the whole grains. Cheers, Rebecca
Hi Rebecca,
What a fabulous tip! – I love Quinoa and simply have not thought of using in a sausage recipe.
Sensational idea – I cant wait to try it
Thank you
Hi Jo,
I am having trouble with the stand mixer when I use the dough hook. After the dough forms the “arm”part of the mixer begins to jump up and down which after watching your video I am sure is not correct. I have only used the dough hook on speed 1. Can you please help??
Cheers, Karen
Hi Karen,
I think the mixer needs a little adjustment – nothing big,’Pls call customer service on 1800 990 990, the team are lovely and will help you.
The standmixer has a 5 year warranty, they will ask for the seriel number (this is written underneath).
I should however check the amount of dough you are kneading?? It is a standard batch (300g four, 3 eggs, a little oil). You can also do a larger amount than this, but this is the basic size.
I hope I have helped you
‘JO
I made rigatoni for the first time with my new anniversary gift (pasta press) and it was thick and heavy. Help!
Ho Bobbi,
Making home made pasta can initially produce a heavier product….its about the lightness of hand and not over working the dough. I have seen this happen.
Use plain standard flour, dont PUSH and force the pasta into the press… allow it to firm its own shapes. Don’t dust too havily with extra flour as this also adsorbs more water.
Cook the pasta in boiling salted water until just tender and remove. Over cooking can cause the pasta to fill with too much water.
Its just a matter of having a light touch. Keep practicing.
I hope I have helped you
JO
Hi Jo,
I made your amazing lemon & herb encrusted leg of lamb over Easter and it was a hugh success at my dinner party. I do have a question about the use of the lemon peel though. In your method instructions you direct us to peel strips of the lemon rind with a vegetable peeler but you don’t refer later in the method as to what should be done with the lemon peel. On the day I didn’t use it but would love to know what I should have done with it.
Kind regards,
Jewels
HI Julie,
I thought I had repiled to you earlier – so sorry for the delay.
The lemonrind is added with the lemon juice to the breadcrumb mixture.
Im pleased you enjoyed the recipe.
Jo
Hi Jo
I did a class at Kitchen Warehouse last week and got a heap of useful information and recipes. One of the recipes was Apricot Shortcake that requires 170gms of flour. Is that plain or self raising?
Hi jennifer,
I am not aware of what you attended.
If you can give me more info on where this was (state, time suburb)… I can try and track this recipe down for you. The recipe is not one of mine from the http://www.kitchenAid.com.au recipes .
However, if the recipe is a cake it is likely to be self raising. A biscuit is likely to be plain.
Can I help you more… let me know a little more and ill do my best for you
JO
The class was run through Kitchen Warehouse in Midland (WA) last thursday at 6pm. Nola was a Rep from Peter McInnes and she handed out some photocopied recipes. It was a simple recipe with butter, sugar, egg, flour, baking powder and apricots. I’m assuming it would be plain flour as the recipe also calls for baking powder but I could be wrong!
Hi Jo,
I would like to know more about “flaking seeds”.
Each time I tried the website there is an Error page.
So my question is: what can you really flake and what does it do? I eat a lot of Quinoa, Chia, linseeds, sunflower seeds… I know it would be better to crush small seeds such as lindseeds, but what about the greasiness of it and would it be efficient to do so in the Flaker?
Would the flaker put a stress on the machine.
I read bad comment about the GMA putting stress while milling grain.
Is the flaker as hard as the GMA?
Thanks
Jocelyne
Hello,
I have mentioned the crashing site to the technical division so hopefully this will be rectified asap.
The flake mill: You are correct in regard to the oilyness of many seeds. Linseeds, sunflower seeds, nuts are far too oily and will simply glog the unit.
I onlyuse it for lentils, whole oats, whole wheat.the thing is the grain needs to be big enough to actually flake otherwise it sort of c\just crushes and not evenly.
Fingers crossed Australia will soon get the NEW grain mill. I have triled one and its fabulous…it mills everything – all grians, seeds and nuts but its NOT available yet… i hope soon!!
You have puzzled me with GMA – I dont know what this is? (sorry)!
Pls reply and i will try to help you more
JO
Hi Jo
I’ve been trying to use the pasta attachment but keep coming into the same problem. I mix the dough, that’s fine, I run the dough through #1 4 – 5 times and that’s fine, but each time I turn the dial smaller the dough seems to catch either on the edges or in the middle and literally rips apart. I need to then run the dough through that number again until its back on track but go through the same again next time I make the roller smaller. Any hints? My dough also seems to go off track and goes wonky through the rollers as though it’s not going in straight. Thanks in advance.
Hi Kerry,
I am thinking there might be a little bit of the roller is bent? I can not see why the pasta sheet would be ripping and catching. I think you should contact customer service on 1800 990 990 – the attachment has a 12 month warranty.
As far as stright edgesand going off track, thats just practice and i think going a little slower, while the pasta is going through. If it goes in stright it will stay straight!
Try speed 4.
I hope i have helped you.
Jo
\\\\
Hi Jo
I have just got a kitchen aid and are having trouble getting the whisk attachment off
What do you suggest
Thanks maddie
Hi maddie,
I think it might just be firm!! Especially as the mixer is new. Donr be scared to relly LIFT and TURN the attachment… its all solid metal and you will not hurt it.
You can call customer servie if you need to chat this through 1800 990 990 (but you will have to wait until Monday). Once it;s off you could pop a little olive oil on it to lubricate it, but my feeling is your next used to firmly LIFTING/ pushing it up, and turning it at the same time.?
I hope I have helped.
JO
Hi Jo,
I have had my ice cream maker bowl attachment for ages now and haven’t made anything. Can you give me a recipe for low fat/soy milk vanilla ice cream. Most of my family is dairy intolerant and I want to lose some extra kilos but love ice cream.
Jenny
Hi Jenny,
Have a look on http://www.kitchenaid.com.au there are various recipes there. I think you might like the low fat pistachio ice cream. you can also have a look on http://www.taste.com.au for some ideas.
Any recipe can be used in the KitchenAid ice cream attachment, just make sure the mixture is well chilled and the bowl is very frozen.
However be in mind that ‘cream’ is what adds a luscious texture….. particularly in a home made ice cream with out any additives or fillers being used. But if you cant tolerate it then it must be left out. Low fat ice creams can be made they will simply have a icer texture.
Soy milk can be used in place of cows milk……
The sorbets might be a better answer, the mango and the pieapple are delcious.
I hope I have helped you
Hi Jo, Where is the Classic Sponge Cake Recipe.
I have found the Gluten Free Feather Lite Sponge.
But on your DVD that came with the Stand Mixer .
It says to add extra texture add some corn flour to
the plain/selfraising flour. In the Classic Sponge Cake.
Thanks
Helen
Hi Helen,
Yes use the gluten free recipe but use plain flour.
For a lighter flour use ‘cake’ flour found at better supermarkets or adapt to 3/4 plain flour with 1/4 of the amount cornflour
HappY Baking
Jo
Dear Jo,
This Easter I made your amazing lemon & herb encrusted leg of lamb. It was a smash hit and was great for leftovers the following day. In the recipe it instructs you to remove the rind of the lemon with a peeler then set aside but doesn’t refer back to the use of the reserved lemon rind strips. Can you advise what I should have done with it.
Kind regards,
Julie
Hi Julie,
thank you for bringing this to my attention. The lemon rind should have gone in with the herbs and bread.
I have just advised the website manager to alter this.
Delighted you liked the recipe
Did you whip up the easter buns too? ( i confess I did and ate 3 – how greedy)!
JO
Hi Jo,
I’ve had my Kitchenaid mixer for a few months and now notice that both the beater attachment & the wisk are not touching/combining all the ingredients at the bottom, there is some dry mixture left on the bottom of the bowl which I need to manually combine into the rest.
Is there something I’m doing wrong?
Thanks very much,
Lisa
Hi lisa,
This is very easily fixed.
When the mixer was made, the attachments are aligned to 1mm within the base and sides of the bowl. With use and the head of the mixer tilting up and down this 1 mm can change. (dont worry)!
Its called the ‘beater to bowl clearance’ and you’ll find it in the manual that came with your mixer…… to change the ‘clearance’ all you need is a flat bladed screw driver.
Tilt up the mixer head and look into the ‘neck’. You will see a big metal screw. By simply giving this one half turn to the left, you will drop the attachment down (or if the attachment is to far DOWN into the mixing bowl, you turn one turn to the right and you can take it up).
It’s in the manual, or you can call 1800 990 990 and the customer servixce team will talk you through it. It should take about 10 seconds to do (if not less).
If you adjust the attachments too low into the bowl they will scrape on the bowl making a scraping sound…. so you just adjust them up a little.
The best way to test is to pop the whisk attachment on and low it into the bowl. Take a sheet of paper or an envelope, fold it in half and slide it under the attachemnt – it should just slide under (thats about 1 mm and in the perfect spot)
I hope I have helped you.
Jo
Hi Jo,
I have recently purchased a mixer and I was wondering if you had a recipe for a banana bread.
Thanks Vicki
Hi Vicki,
I am just working on one for the next batch of KitchenAid recipes but sadly this doesnt help you right now!
Pop onto http://www.taste.com.au there will be some there for you to choose from.
Happy Cooking
Jo
Hi Jo,
When I use the dough hook to knead pasta dough (the recipe off the Kitchenaid site), the tilt head of my Kitchenaid won’t lock resulting in the top of the stand mixer jumping up and down. Is this normal because of the dough hook attachment? It locks when I attach the hook to begin kneading, but becomes loose once I begin kneading. I haven’t had this problem with my other attachments.
Also, is the dough hook suitable for kneading fondant?
Thanks,
Erin
Hi Erin,
Please call customer service on 1800 990 990. I think your mixer nees the ‘slightest’ adjusting. Its not a big thing at all, but this little adjustment will stop it jumping.
Did you register your mixer? There is a 5 year warranty.
The team at customer service are so very helpful, they will ask you for the seriel number (its undernealth the base of the mixer).
I feel i should also check if you are kneading on speed 1? (best to keep the speed low with the dough hook, apart from kneading a better result in the pasta / bread it is also knoder to your motoe on the mixer). Also fondant, yes you can but be aware of the speed used (preferably 1).
The weight limit for the standmixer is 1.2 kg
I hope I have helped you.
JO
hi Jo your recipe for pavolva calls for vanilla meringue what is vanilla meringue ?
Hi Jacqueline,
I am note usre where there ‘vanilla meringue’ is worded. Can you tell me the exact recipe please.
I would like to help you more
JO
HI Jo
Your vanilla snow pavlova calls for vanilla meringue on your website recipe
Regards
Jacqui
Hello,
Sorry this ‘sub title’ confused you.
The ingredients are broken into 2 listings
1 group for the ‘vanilla meringue’ and the other for the ‘filling’(which goes onto the vanilla meringue)
The actual pavlova is the ‘vanilla meringue’
I hope you made the pavlova and enjoyed it
Regards
JO’
Yes Jo I did make the pavlova it was great and I made it on my brand new red kitchen aid mixer which has yet to be named
Regards
Jacqui
Sensational Jacqueline… red, she my favourite!
JO
Hi Jo,
I love, love LOVE my kitchenaid mixer. Recently, I dropped a measuring cup into the bowl while it was mixing. As a result, the beater seems to be ‘off centre’ and it ‘clinks’ when I use it now. Is there a way to ‘re-centre’ the wires on the beater so it no longer does this?
Thank you for your help with this matter,
Regards,
Sarah-Jane
Hello,
Ooch!! The whisk is hand made and those wites are in a very special position. I think they are bent…. however
1. hold the whisk up and look at the top of it…. the very top point often moves of the ‘clip’ – this can just be popped back on. worth a try…
2. its call the ‘beater to bowl clearance’ – look it up in the manual. the attachments are made to sit within 1 mm of the base and sides of the bowl ….if this moves yes the attachments will ‘clink’ you can try adjusting this… there is a big screw – easily visible in the neck section of the mixer. all you need is a flat sided screwdriver and you can move the screw 1/4 of a turn to take the attachment head up. But i dont honetsly think its the clearance i think you have bent the whisk….. but you can try adjusting the height of the adjustment…. worth a try
3. but a new whisk – easily done at any retailer thats sells the standmixer. it isnt overly expensive – i think about $40.
delighted you love your mixer and i hope she is 100 % again soon
JO
Hi Jo. Saw you make hamburgers on TVSN last weekend. They looked amazing! Have purchased the grinder and Sausage Nozzle for “Foxy Roxy” but cannot find the recipe for the hamburgers. What are they called please? LOVE my mixer and can’t wait to try the hamburgers. Incidentally what type of beef do you use please?
Hi Cecilia,
I have made the burgers with my mixer, fantastic. excellent for ‘hiding’ veggies that the kids wouldn’t normally eat! I too, wasn’t sure which cut of beef to use, so I used heart smart rump steak which was really good. I thought about chuck or gravy beef but wasn’t sure as these cuts can be tough if not slow cooked
Hi jenny,
yes the grinder is a sensational attachment. You are best to use a more tender cut, but you could combine rump and some good quality blade – chuck steak is too tough = lots of flavour but yes nees that slow cooking to tenderise.
Enjoy
JO
Hi Jo,
Really grateful if you could help me with 2 things re: making Ice-Cream
-what size eggs should be used when making the French Vanilla Ice-Cream recipe in the Ice-Cream manual booklet.
-also, I have heard that the ‘half and half” ingredient in this recipe is an American product? I am a bit unsure re: what combinations of Australian style milk and cream ingredients to use and whether to use Vanilla Essence or Vanilla Extract? (just trying to make up a nice creamy ice-cream with a lovely Vanilla taste-but that’s healthy too, to avoid overly high cholesterol content, as both my parents have heart conditions.)
Thanks for your advice,
Regards,
Rosa
Hi Rosa,
The manual is excellent for technical information but not for recipes if outside the USA.
Please visit out Australian website http://www.kitchenaid.com.au I have hundreds of delicious tripple recipes there to enjoy.
My ice cream recipes are so easy and very delicious, they also ONLY use Australian products. Start with the vanilla and then try the chocolate mud (there are others too).
Happy Cooking
JO
If I was making a Pavlova, would I use Eggs from fridge or room temp.?
Thanks.
Natalie
Hi Natalie,
ALWAYS room temperature. Make sure the whisk and bowl are clean and dry.
There are great meringue recipes on http://www.kitchenaid.com.au
Happy Baking
That would be amazing I would even pay money reasonable amount to have a class using the mixer and attachments.
Sorry Rochelle, there are not classes .
Keep up with new recipes on Top Table and our library of recipes on http://www.kitchenaid.com.au
TVSN – I cook so much on the KitchenAid segemnts. The next is on April 20th @ 2.30 pm
I hope I have helped you a little
JO
Haven’t used my KitchenAid very much. Is there a general rule as to how long it takes to cream butter & sugar or can I use it in the same way as a hand mixer. Any tips would be greatly appreciated. I feel I need a masterclass to show me how to get the most out of it
Hi Anne,
First thing to do it to look at the http://www.kitchenaid.com.au website. Hyndreds of my recipes are on there. Do you want to make cakes, slices, muffins, bread, pasta and much much more.
Is the mixer on your bench – nice and handie? Do you like to bake, do you like to bake bread, pastry, cup cakes, biscuits etc etc There are several other attachments like the food grinder, pasta roller, sausage maker, ice cream machine – this open another chapter of great recipes.
The other idea is to watch my cooking segemnts on TVSN. (channel 14). I am on the show at least once a month if not twice and cook up a storm. This past weeknd I made: anzac cookies, rock cakes, crusty white bread, poached pear cake, chilli chocolate meringues, home made handburger nad feather light mashed potato.
The standmixer is amazing, even for simply things like a omlette, scrambed eggs, whipping up a quick guocomole, simple muffins… the texture of the food is wonderful.
Look at your weekly menu and see where you could use the mixer… once you sr=tart you want stop.
Start by looking at the recipes and if you can watch a segemnt or two…
Masterclass!! What a great idea! Jo are there any face-to-face classes that are held for Kitchenaid users? Like Miele hold classes for their different types of cooking equipment it would be great if there was the same for Kitchenaid appliances.
Hi Tina,
No I am sorry KitchenAid do not have classes.
Best bet is to watch me on the DVD that came with the standmixer. Or pop onto utube and look up the segments.
TVSN is good. I make several recipes each segment
The next date is
April 20th @ 2.20 pm (channel 14). also look up our recipes on http://www.kitchenaid.com.au
Jo….We’re gluten free here – what’s the converstion ratio from normal ‘gluten’ flour to gluten free??
Hello,
Wheat flour cant be substituted for just one gluten free flour. So normally a combination of rice flour, corn flour and tapioca flour is used, as a base.
I often find it easiest to purchase a premade gluten free mixed flour that also has a ‘gum’ within it. The gum is often guar gum or xanthan gum. These gums are needed to give body or the end product is often very crumbly.
Try Macro (availble in Woolworths) gluten free flour or Orgran gluten free flour, these are easy to use. Substitute 1 cup of wheat flour for the 1 cup of either of these. Other flours such as Quinoa, Buckwheat, Soy as well as others are good to use forst, but it takes practice to get it right. Gluten free baking is intially a bit of a science, but once you have a bit of a go, its quite easy!
There are great gluten free recipes on the http://www.kitchenaid.com.au website, I have written and tested them and think you will like them.
Happy Baking
Jo
Hi Jo,
I’m attempting to help a 94 year old, excellent baker, friend of mine who still is in love with & remem
bering the Macadamia nut cookie recipe that appeared in (perhaps) your first Kitchenaid recipe
book? Any help is sincerely appreciated! Thanks
Andy ~ andy9leo@gmail.com.
Ho Andy,
How lovely of you and I wish i knew this recipe. But I am sorry I do NOT. Please have a look at our Australian website http://www.kitchenaid.com.au There are some double chocolate chip cookies on there, you could easily add some macadamia nuts to them.
I hope I have helped you a little
Jo
Hi Jo -I am going to try your Hot X Buns this Easter. Having not used yeast since I was at school, almost 1/2C ago in the UK when we used a low oven for the raising process, I wondered what, In Sydney, might be considered a warm place……….e.g. What sort of temp does it have to be? Cheers……….Tina
Actually, I’d be very interested in your advice on this, too, Jo. A friend suggested placing the dough in the car!
Hi Tina,
Yeast: dont be scared of it.. just have the water a pleasant warm (technically thats about 40oc). Definately not hot – this will kill the yeast.
Warm plces – try near a window, near the oven, in a warm spot on the verandah or balcony, even in the laundry near the dier!! The car – yes its a great spot, i use this often on colder days as the car tends to stay warm.
Prooving is best if its a long slow process- and you must have the bowl covered.
You should need at least 50 minutes.(at least), often it can take uptp 1 hour and 30 minutes.
Too hot and you will kill the yeast – it kind of starts to cook and dries out the yeast.
Baking is a lovely
romantic’ easy thing to do – I love it and once mastered youll simple pop a loaf on to knead, proove, and then bake! The smell of warm bread baking is one of my favourites.
Enjoy
x
The main thing is a little patience!
Hi Jo
I have brought a great book full of cookies cakes and slices but every receipe calls for unsalted butter.
Can I use regular salted butter instead?
Thanks
Hi Vicky,
yes you can use salted butter, However unsalted will give a better texture volume and flavour. As a happy medium use salt recued,
Pastry chefs will only ever ever use unsalted butter….. a good test is to make a batch of cookies with salted and then unsalted…. see what you prefer.
Happy Baking
JO
Just want to know if there is a gluten free version for Anzac cookies. How can I convert normal recipes with flours ect
Hi Jo,
I have died and gone to heaven since purchasing my beautiful Empire Red stand mixer. What a joy she is, I have named her RA RA. My question is about the Kitchenaid Anzacs, I have made them a few times now, very careful to follow the recipe to the letter but the do not spread out and crisp up like they should. The hold their shape….any hints ???
Hello,
How lovely your adore your ‘girl’!
Hmm soft Anzacs or chewy Anzacs. Maybe you dont like my recipe? (its a crisp yet chewy version)
Increase the temp of the oven (you can also pop the fan on) by 20oC and bake for a 3-4 minutes more. You can also reduce the golden strup a little.
Let me now how you go.
Jo
However humidity can play a role too.
Hello Jo,
I am so excited to use my new Kitchenaid mixer and finding new recipes. I want to bake lots with new and interesting cakes, but my problem is most of the recipes i find interesting and yum seems to always have butter or margarine in its ingrediants. I am not a fan of these ingrediants so i always try to change the recipe a little. At the moment i bake at home a choc marble olive oil cake, but i would love to try something new. I also bake sponge finger biscuits with oil, and is very nice.
In your recipes Jo, how do i go about changing butter or marg to oil as most recipes need butter and sugar mixed to a soft mixture for most cakes?
Regards, Libby
Hi Jo,
Just wanted to let you know that your Vanilla Snow Pavlova is an absolute HIT here in Colorado USA. Where I work they are very big on Pot Lucks (every body brings a plate here on a Friday or a special occasion and we have our own little buffet) – About a year ago I wanted to bring them something that was Aussie for them to taste and I decided on your Pavlova recipe – Now, this is the dish they always ask me to bring to the table and it’s the first to disappear. I don’t even get to have a slice because it’s gone as soon as I put it down. In the Winter months I use Berries to top the cream but during Summer I like being a traditionalist with Kiwi fruit, Banana, Strawberry and Passionfruit. Passionfruit here is almost nonexistent and when you can find them they are about $4.00 a fruit… There are some things I really miss about Australia.
Thank you for the wonderful recipes, the KitchenAid stand mixer makes them all a breeze!
Hugz from the USA.
Hello,
THANK YOU! What a smile I have. I am delighted the Vanilla Snow Pav is the hit of your gatherings.
The price of passionfruit – oh my goodness! But maybe the drizzle of this delcious (and so very Australian) fruit is the required final touch!
I was recently in Auckland and that old debate around just who claims the pav came up again…. but I think adding passionfruit is the Aussie bit. So that $4 is worth it.
Thank you for your email and taking the time to let me know. There is also a great twist on a Lamington on our website too (they are dipped in jelly, so they are pink). And for Easter – you might like the Hot Cross Bun recipe? (its quite authentic to how we like our buns)!
Happy Cooking
Regards
Jo
Hi Jo, I’m trying to find the Hot Cross Bun recipe you mentioned on the kitchenaid recipe website and can’t find it – can you tell me where it is please as I’d love to give them a go.
thanks,
Kerryn.
Hi Kerryn,
Yes they seem to have dissapeared off the site!! I’ll investgate this on Monday, however just for you I have my original recipe from when I created and tested them. So here it is.
Oh if you dont have a pasta roller you can roll the marzipan by hand
Happy baking
JO
================================================================
EnjoyChocolate Spiced Hot Cross buns
Makes 10 – 12
¾ cup sultanas
rind juice of 1 orange
750g (approx 5 cups) plain flour
3 tbsp (50g) cup dark cocoa (optional for chocolate flavour)
¾ cup (115g) brown sugar
¼ cup caster sugar
2 tsp (1 sachet) dried yeast
2 tsp ground cinnamon,
1 tsp nutmeg & cardamom,
¼ tsp ground ginger & ground gloves
1 tsp salt
3 eggs, lightly whisked
300mls warm milk
125g butter, melted
½ cup extra flour for shaping and dusting as required
1 egg, whisked for glazing
3 x 1 cm thick slices of piece marzipan prepared almond icing
Combine the sultanas, juice and rind and set aside. Place the mixing bowl on the standmixer with the flat beater.
Place the flour, cocoa, sugars, yeast, spices and salt into the bowl. Mix on speed 1 until well combined.
While the motor is running quickly add the milk, and butter and mix until mixture comes together.
Change to dough hook and knead on speed 1 or 2 for 5 minutes or dough is soft & pliable. If dough is very sticky add a little extra flour as needed.
Place into a clean oiled bowl, cover with plastic wrap and place in a warm daft free place for 1 – 1/12 hours or until mixture has doubled in size.
Preheat the oven to 200 C. Line a baking sheet with baking paper.
Return to mixer and knead 10 seconds on speed 2. Form into 12 buns and place side by side onto the prepared tray. Cover and set aside for 20 minutes or until risen.
Brush tops with egg glaze. Bake 20 minutes or until golden. While still warn decorate with strips of prepared marzipan icing to form a cross. Best eaten on the day made.
Rolling out the marzipan: attach the pasta roller attachment to the standmixer. Dust your hands and the roller lightly with icing sugar. Turn to setting 1 and speed 4 and thread through a thin slice of the paste. Repeat with the remaining paste. Cut into 1 cm long strips and press onto the buns while still warm..
Thanks Jo. I will definitely give these a try – looks great. Although I may leave out the cocoa for this batch as I’m not a big choc bun fan (son probably would prefer it and with choc chips instead of sultanas
).
Thanks,Kerryn.
Hi Jo,
I have finally decided to purchase a Kitchenaid Stand Mixer – I have wanted one for so long, and I now have enough DJs points to redeem!! My question is….which one? The choice for me is the Artisan KSM150 in Empire Red, or the Platimum KSM156 in Candy Apple. Do you think the glass bowl in the KSM156 is more or less functional than the SS, or would it be better to go for the less heavy, unbreakable SS one? Also, the 156 comes with an extra beater, (what would you need this for?), but not the splash cover, which would be very handy. I believe the splash cover does not fit on the glass bowl. Which looks better on the bench??
Thanks
Robyn
HI Robyn,
Marvellous you are about to have your own standmixer. You will simply adore ‘her’!.
Your question is so often ask. The Artisan and Platinium range vary by the metallic finish, the material of the bowl, one extra (fabulous) attachment and the use of the food shield – so you have correctly researched both models.
What would I use???
Well I have both in my kitchen (this doesnt help you).
However I will say, the stainless steel both is used by professional cooks due to the properties of stainless (keeps mixtures cool, which can improve volume, and stianless isdurable and light weight to lift. The food shield is excellent (rains the dry ingredients right into the centre of the mixing and yes reduces mess). But the additional attachment – its great. The flex edge assists in wiping down the sides of the bowl. It makes creaming butter and sugar and beating one bowl mixtures (simple cakes and batters) so very quick and easy.
So I am thinking you might like to cook with the Artisan model and purchase the additional flat beater.
I hope I have helped with your choice. There are sensational recipes of the http://www.kitchenaid.com.au website and any recipe help… Im here
Happy Cooking
JO
Hi Jo,
I took your advice and am now the proud owner of the Empire Red standmixer. I absolutely love it and have been using her non-stop! I also took your advice and purchased seperately the flat beater with the flex edge – absolutely wonderful, and no need to keep scraping down the sides of the bowl. I think I will be using this beater more than the ‘normal’ one! So many thanks for helping me to decide.
My question is this…I am going to try your Hot Cross Buns as per Kerryn’s request above. Is normal plain flour OK, or is it better to use the special bread flour you can get in the supermarket. I have never cooked with yeast before and am a bit scared but willing to give it a go. Having a wonderful new ‘toy’ makes me keen to try new things!
Regards,
Robyn
Hi Robyn.
How lovely is your message
Hot cross buns. I like them softer and plain flour has enough gluten. I do however also use ‘OO’ flour. It is Italian and very fine soft flour/ It is available at the supermarket too.
…… it makes a lovely pasta and a delcious hot cross bun
Happy Baking
Hey Jo,
I need some help to work out what i need to buy!!
What’s the difference in the capabilities between the food processor and the blender? Can the food processor do everything the blender does?
I would be using my kitchen aid for baking, making juices, whipping cream, blending nuts.
Thankyou!!!
Hello,
Hmmm I think I might explain what each applince does best… this might help you.
The standmixer is amazing as it has a planetary mixing action that spirals to 67 places in the bowl. It is therefore incredible for all mixing. So all forms of baking, meringues, breads, doughs, pastry etc. There are several additional attachments which enable the mixer to churn ice cream, roll and cut pasta dough, grind meat, shred, slice and grind nuts to a proper fine meal. The capacity is from 1 egg white to 15 eggs whites – small amounts up to 1.5 kg in total weight of mixture.
The food processor: it is so very fast (works at 1250 RPM) and has a number of included attachments. It blends quickly producing a simple cake, will whip 3 eggwhites to a light meringue, will form pastry, roughly chop meat, chop nuts, form a simple dough and puree a liquid. The attachments will slice, shred and grate. It aslo has a citrus press. However it is a food processor NOT a standmixer.
The blender: Again fast and durable with a fabulous stainless steel blade. The blender will mix a simple batter, puree a liquid, chop herbs etc for a simple herbs paste and of course is sensational at crushing ice therefore cocktails and always on the list.
The 3 various applainces over lap in some areas but are all very different. The results of each being different.
I have all three in my kitchen, as they each do a various job a little better then the other!
Have I helped you!!! My ‘gut’ feeling is you might prefer a food processor?. But what ever you choose KitchenAid is a quality superior appliance. have a look at some of my recipes on http://www.kitchenaid.com.au These might help you make a choice and they are all triple tested and delcious!
Happy Cooking
JO
Thanks Jo,
So to clarify will the blender make a nut paste? Ie will I be able to grind almonds to almond paste?
I’m definitely getting the mixer. I’m just choosing between the blender and food processor!
Thanks!
Hello,
The blender will NOT do nut butters. The processor is better at this. Make sure there are enough nuts in the bowl and process until the natural oils start to seep out. The processor will do it but its not instant.
The mixer you will simply adore.
I hope I have helped you
JO
Good morning Jo,
I am struggling with baking basic cakes. My oven temperature is correct (checked), do not use the fan. My cakes are far too dry & crumbly. Last night I made a teacake (square pan from Circulon). My recipe was 125g softened butter, 3/4 c caster sugar, (I beat very well till light & fluffy in KA), added 2 room temp eggs, beat, the I mixed 1/4c corn flour with 1 3/4c White wings s.r. flour, 1 c full cream milk, which I added a tspn of vinegar (thought it might lighten the cake texture – added alternatively flour first then milk, finishing with flour. On top I put sliced gsmth apples added a little cinnamon sugar, baked 180c. Checked at 40mins & cake still was still uncooked in centre, added another 5 mins and took out. I would very much appreciate assistance. I have tried all different recipes and still struggle. I was offered a cupcake from a very young woman which was lovely moist and delicious. She told me she uses her grandmother’s recipe, however, was careful not to share. I know I am using good quality products butter, fresh eggs whole milk.
Thank you
Liane
Hello Liana,
My feeloing on readfing youe email is weighing of the flour or overmixing of the flour. Everything else sounds very good.
Three other points for you to try:
1.I would suggest you weigh the dry ingredients – not use cups and measures
2.Adding the flour and liquid into the mixing bowl TOGETHER. Turn the mixer off, add the flour and liquid and mix on speed 1 for about 6- 8 seconds only – the mixture should come together very quickly.
3. Bake in the bottom 1/3rd of the oven.
let me know how you go…..
I so hope I have helped.
Hi Jo, I made vanilla noughat on the weekend following the recipe on the website. I thought that I had followed the receipe to a T, I left it in the fridge to firm up for 3 hours, when I took it out of the fridge to cut and serve I noticed it was starting to melt but it was the hardest thing to cut. There were a few pieces that I had cut to serve and left on a plate that were not eaten so I added back to the cake tin sitting on top for the next time I went to the fridge for some. I went back to the fridge later that night and I found that those pieces had melted into the rest of the noughat. I finally cut it into rows and wrapped it in foil and its sitting in the freezer at the moment. Is it supposed to be like that? What did i do wrong?
HI Tina,
Noughat is a little tricky. The main enemy is humidity – was it a ghastly sticky day? It is also something that works so well 9 out of 10 times.
Oh dear
It is a proctice thing BUT the important rules are to use a thermomter and get the syrup to the right temps.
The mixture is going well if it is starting to set evenas you are speading it into the pan. I let mine st, then remove cut into sqaures and wrap into pieces of rice paper. It does not like being out and warming up if its humid…. yes i have seen it start to melt in summer.
I keep mine chilled and bring it out to serve.
I hope I have helped
JO
Hi Jo,
I finally took the plunge and have my Black Storm Platinum on order, also coming is the mincer attachment and Ice cream bowl, just waiting now for the slicer/grater attachment to become available. The only thing I am unsure of is what would be the best option for crushing ice, blender or food processor, or is neither actually beneficial for this task, I cant wait for my platinum to arrive its so exciting, your tips are great thanks.
Jeanette
Hi Jeanette,
oh black storm is so beautiful, wait to you see the colour up close – devine!
Delighful to read of another kitchenAid attachment fan, they are all so great to use… cooking will be a dreaam.
For Ice the blender is exactly what you need – its so very fast. Just be sure to add a little water with the ice – this allows it to crush in seconds…
Happy Cooking and cocktail making I think?
JO
Hello,
how lovely, Black Storm is beautiful.
All your attachments, youu’ll ssimply be cooking your own storm!
The blender is sensational for ice. Just add a tiny bit of water and it chrushes instanly.
Happy cooking
JO
I’m new to this site as I just got my Artisan Kitchen Aide Mixer. I saw a pistacio cake on the recipe page, but I can’t find the recipe. Can you find it for me. Thanks, Becky Mann
Hi Jo
I have just purchased a Kitchen Aid and meat grinder with sausage stuffer attachment. I have had two attempts at sausages but have not been very successful. It is taking me ages to get the mince down the shoot and into the sausage casing as it keeps seeping up the side of the pusher. Also there is a lot of wastage when I clean up as there is at least another sausage worth of meat inside. How do I get this out into the sausage casing? Any help would be appreciated.
Melanie
Hi Melanie,
Lately the weather has been so hot and humid, so i think your mixture is getting a little warm. If the mixture is not well chilled it can (easpecially if you are firmly pushing it into the hopper), start to spill up the pusher.
I form the minced mixture into rough longish shapes and place half into the frige, chilling. Add the meat into the hopper and try to not over force it. Chilling i think is the secret, also the courser the mixture the easier it is too. Over mixing the mixture causes it to break down and loose all its texture.
Sausage making is like knitting i think, its all about the ‘tension’…. over filling and forcing causes mess and split skins. And it does take a couple of goes to get into a pattern. An extra set of hands really helps too.
But first step, chill the mmeat mixture… Im sure it will get easier, I wizz through batches now, but i do understand exactly what you are telling me.
I hope I have helped.
Jo
Hi Jo,
I am about to embark on sausage making, for the first time, with my grinder and sausage attachent.
As you suggested in your DVD I will grind the meat semi frozen as it is easier. My question is, if I grind meat that has already been frozen then make the sausages and par boil them are they then ok to be frozen, because the have been par boiled.
I have had no problems getting casing online from ” The casing boutique”. Getting pork fat is not so easy as all the butchers locally tend to use it themselves. I live in outer east Melbourne and would love and suggestions of a supplier.
Thanks Mandy
Hi Mandy,
The best is just just semi frozen (not totally), or simply very very chilled. It is not completely frozen so yes you can par cook chill then freeze. I do this often and of course with sausages make sure they are well cooked before eating.
Pork belly, you can even find at the supermarket.. its quite fatty so you can use this. Otherwise Asian butchers in Richmond.
Enjoy making your own, the flavours are endless
JO
Hi Jo,
My purchased sugar pearl silver platinum kitchenaid along with the profiline pan set arrived yesterday purchased from TVSN on the weekend.
I want to try baking the hummingbird cake and the recipe says to use a size 24 tin, the profiline set does not come with this size. Without going out to purchase another pan, should i use sixe 20 or 26?
Thanks in advance, Adriana
HI Adriana,
Congrats on receiving your mixer… I love ‘Miss” Sugar Pearl (as I call her) (i spend time is the South of the USA each year, and the name of this mixer bring back lovely memories– great cakes, flans and pies too… they bake so well in the South. I am always called Miss JO over there – its so very ‘Southern’: )
The Hummingbird is a beautiful cake (and from the South originally too)… pop it into the 26 cm – it will shallower than the recipe but thats fine. Just watch the cooking time as it may reduce as the surface area is larger and the cake is shallower.
Enjoy its delcious!!
Happy Baking
JO
Hi Jo my children gave me a kitchenaid for Xmas I have wanted one for years, I have just purchased the pasta press and just love it. I thought I would share a tip, the small bits of dough left in the hopper are great if u roll them thinly and let them dry I then grind them to a powder and they make a great thickener for casseroles sauces ect. My last batch of pasta penne I flavoured with roasted garlic and home made tomatoe paste it was delicious. love watching you on tvsn. Regards Deb
Hi Deb,
What a sensational tip – love it and the sound of the roasted garlic with the tomato- YUM!
Thanks for the emsil
JO
Hi Jo,
Am wanting to make the chocolate mud cake this week. Need it to be approx 38 x 25 cm. Would double the kitchen aid mud cake recipe be enough? My kids got me the standmixer for christmas. Don’t know what I ever did without it! And it’s so pretty.
Many thanks
Hi Vicki,
How wonderful of your kids – they know a good chrissie pressie and yes she’s beautiful in my eyes!
Are you talking about the mud cake on the KA recipe website? This is quite small (and very rich). I have never doubled or trippled this recipe, but i feel the mixing bowl will take it and you’ll need quite a large batter for that cake pan.
When cooking a large cake, often it can be difficult to get the centre to cook without over cooking the sides, so i butter a large sheet of foil and cover the cake (buttered side down) with the foil, scrunching it to the sides. The cake steams through and the texture is wonderful…. very velvety.
have a look at the ‘chocolate beetroot cake’ on the website – it has this technique.
Good Luck and keep watching TVSN!!
JO
Hi Jo,
I Made the mud cake recipe off the website the other day. I needed a large cake so tripled the recipe. That was a disaster! I covered it with foil while it was cooking to make sure centre was cooked. During cooking all the oil came out of the cake resulting in a dry cake and a oven that had to be cleaned. Do you have any idea what would’ve caused this?
Hi Vicki,
oh dear, yes thats a distaster. To answer your question. Oiling of a recipe is normally beacause of the mixing or over heating .
I have seen it with chocolate brownies when the choclate and butter has been over heated and then over mixed.
I also was worried about a tripple recipe – some recipes cant be trippled with sucess.
I am sorry it did not work for you. We dont have large cake recipes on the KitchenbAid site, however the Chocolate beetroot is a bigger cake. I think I may have suggested this recipe before?
Again I am sorry you have had this problem. Could you make 3 smaller cakes instead the single recipe mud cake is quite lovely?
I hope I have helped you
Jo
Hi Jo,
I have just purchased the Platinum Stand Mixer after seeing you on the TVSN channel on the 19th Feb, it arrives in 10 days and I’m so excited.
The first thing i want to make is the cream cheese pastry pie/quiche that you made on the show that day, unfortunately I didn’t get to hear the whole recipe as I was on the phone ordering my mixer. I noticed there is an egg and bacon pie recipe on the website but it uses the food processor instead. Are you able to kindly advise the recipe or let me know where I can get it? I also purchased the Push Pan’s so I would be interested to know how I use them to make the pie, as I do recall you using them to bake it.
Thanks in advance.
Jocelyn
Hi Jocelyn,
Congrats on your mixer purchase – you will fall in love!!
The egg and bacon pie pastry is so easy. yes indeed it is on the website for the processor, but so easily transformed to the standmixer.
Basically you pop the flour into the mixing bowl. using the FLAT beater, you have the mixer mixing on speed 1 or 2 and add the butter and cream cheese. Before you know it, the beater will have rubbed these ingredients in to form a lovely soft dough.
You wrap the pastry in plasic and chill it. then roll out and blind bake.
The PushPans only need a little grease around the silicon (so the base slides up and down easily). Lay the pastry in and allow it to come about half way up the side of the PushPan. Then blind bake as per the recipe. (with the baking paper and rice / bean mix) ……
You will not have any trouble, it is quite simple and the pie is delicious!
I am always here to help you too
Enjoy ALL the recipes on the website – too. I have written and tripple tested them all.. Most are for the standmixer, but the others for the processor can easily be adapted to suit the standmixer.
JO
Hi Jo,
I have been a fan and user of KitchenAid for many years, having been a chef for 40 years. I still have the K5SS that I purchased whilst in my restaurant and it is used constantly. My question is this: can I inter-change attachments? I am also a TVSN buyer and would like to purchase some attachments from them. For example, the small stainless steel bowl (2.85L) but I am unsure if it would fit. I love your shows, I always learn something new, even at my age.
Cheers,
Carol
Hi Carol,
Thank you for a lovely email. How wonderful to hear from a true KA fan.
All bowls and attachments with interchnage with all mixers, the only exception is the ice cream bowl. The Australian ice cream bowl fits on the Australian standmixers. But all other glass, stainless bowls and all attachemnts will fit.
I am delighted you enjoy the segments and yep we all still learn every day!I am currently leanring more about making sugar roses and chocolate petals nmoulded into flowers….
Happy Baking
Jo
Hi Jo what was the recipe for the vege & chiritzo (I think it was) pie you did on TVSN Sat 16th Feb ?
I can’t seem to find it the web site
Thanks
Cathy
Hi Cathy,
No its not on the website as its a recipe i make myself. PushPan have asked me to do some signature recipe cards, maybe I shpuld add this one. However these recipes WILL NOT be available till the end of the year.
But here it is: Im happy to share
Cook off lots of sweet potato, carrots and potato (in nioce chunks) in a little olive oil with smoked paprika, chopped garlic and fresh oregano and parley. Add a little stock and cook until golden and tender. Throw in chorizo and or bacon or salami if you wish. Whisk to gether until light and foamy, 6 eggs and 1/2 cup cream with salt and pepper and some grated cheese. Pour over the vegies and bake about 45 mins. (at 1800C) or until firm.
In the fabulous Push Pan is simply sets and you can remove the sides to a fabulous high sided frittata
Enjoy
I have never heard of these Push Pans but they sound amazing. Where can I buy them? Cheers……
Sent from my iPad
Hi Tina,
The pans are great, youll find them at Myer and many good cookware stores.
Happy baking
JO
Thanks Jo. It looked & sounded great, definitely on my to do list as is the purchase of “push pans”
Cathy
Hi Jo
I recently purchased the Chef’s Basic food processor. One of the main reasons for purchasing was to make nut butters i.e. almond butter, peanut butter etc. To make almond butter the machine is required to operate for approximately 20 minutes however, my machine shuts down after 10 mins due to heat. I wait 10-15 minutes, the machine starts however, soon later it shuts down again due to heat. I repeat this process 2-3 times with the same result. Eventually I am forced to wait until the next day to finish off the recipe.
Is my machine supposed to behave in this way? Can you provide a solution that will allow me to complete this recipe in one sitting?
Regards
Michael
Hi Michael,
Yes the processor will do nut butter, but only up to 375g in weight. Please see page 17 of the manual (it explains the process).
The KitchenAid food processor will indeed shut off after about 10 – 13 minutes (or depending on weight and consisitency of food). It depends on how hot the motor gets.
YES it will shut off to prevent the motor burning out.
I am concerned with your processing time of 20 minutes this is a enormous time for an appliance to operate. (particularly a domestic appliance) Is this what your recipe says?
The processor turns at 1200 RPM this is very efective and fast.
Using your processor for a recipe like this, pop in the multi purpose blade, and turn the motor on, drop the nuts into the bowl via the chute. Are you placing the nuts directly in the bowl, and then placing on the cover? This is not as effecient for chopping.
Let me know how you go.
JO
Pls keep to the 375g weight and see how you like the result
I hope I have helped you.
Jo
Hi! i have wanted a Kitchen Aid mixer for a long time and finally got my wish this Christmas .I received a Classic as a gift from my children. I just cannot seem to get a light textured sponge. Could you please advise me what i amy be doing wrong
Hi Terri,
How wonderful your fmaily did this for you. Donmt despair i will help you sort the texture porblem.
Forstly, i wonder if you are an experienced sponge maker? They can be tricky until you have had a little practice,, The other big issue is your oven.
I wrote a blog on sponge cakes please look up September 2011 (in the blog arhives)… its full of tips!
The best recipe I will recomend is mone!! Its on the Australian kitchenAid website pls visit http://www.kitchenaid.com.au and pop in feather light sponge.
The recipe is a gluten free recipe but you can still use wheat flour *and omit the Xanthan gum).
I alsways have a seperate thermometer in mny oven: these are at all good cook stores or hardwares. and my sucess is to bake without a fan, Do you use your fanm can you turn it off?
The other new techinique is getting used to the mixer itself (and its amazing beating patten), it touches 67 points on the bowl – whisking and beating like no other standmixer can. I feel you may be over mixing and this will tougen a sponge/ make it sink etc
Have aread of all and have another go, let me know how you go
Jo
Hi Jo. I have a question regarding the Flex Edge beater. I bought my Kitchenaid Stand mixer in Australia. I bought the Flex Edge beater attachment from an USA website. The Flex Edge beater doesn’t seem to fit as it bangs against the sides of the bowl. Is there a difference between the beater you buy in AU vs USA or is it a case of me not attaching it properly?
Kind regarrds
Charmaine
HI Charmaine,
Yes i believe the flex edge is slightly different. However you may be able to adjust it with the beater to bowl clearance???
Can I advise you call customer service and discuss as I can only really assist with actual recipe questions and recipe advise.
The number is 1800 990 990 and the team are lovely
I hope I have helped you and you are able to yse the attachment as its so very handy.
JO
Hi Jo,
I think I remember you saying somewhere about using your kitchenaid mixer to shift flour – what setting and beater/whisk do you use?
also rubbing flour and butter to reach a bread crumb consistancy — can you do that with the mixer? and again, if so, what setting and beater/whisk?
Thanks so much.
Kerryn
Hi Kerryn,
yes the mixer sifts well! Pop drying gredients into the mixing bowl with the whisk and turn to speed 1 (if you have a food chute / food shield pop it on).
The flat beater will stirm blend, mix and beat. The whisk is for whisking things like meringues and cream
Have a look at the recipes on the Australian website http://www.kitchenaid.com.au and look at the scones. They are made in the mixer using a rub in method… very easy you simply drop the butter into the flour. The mixer rubs in easily.
There are many lovely recipes on the website, they are tripple tested and easy to follow
Happy Cooking
Hi Jo
Is it true that the KSM150 stand mixer is YELLOW PEPPER is being discontinued?
If so, why?
Thanks
Vicky
Hi Vicky,
Yes it is. Colours come and go in the KitchenAid world! I have 2 colours in my own kitchen that are not available anymore… so this makes them collectors items in a way!!
The mixing bowls, attachments and all other things remain the same, so everything fits and works the same ALWAYS… its just the colour / enamel changes.
There are core colours that will never change – empire red, white, cobalt blue: this will always remain.
Exciting new colours come, but sad for those wanting a colour that could be hard to find.
If you have a yellow pepper – treasure her!! There are some availble through out Australia – but they will soon be gone!
Happy Cooking
JO
Hello Jo – I have twice made Victoria sponge with my wonderful new apple green stand mixer. On both occasions the sponges rose but then sank a little and had like a wavy appearance on the surface before the end of cooking time. I am using the metal whisk to make the batter on speed 6 with alll ingredients in the bowl from the beginning. Am I doing anything wrong from a mixer point of view. Oven temp was 170 on (Smeg) fan assist.
Hi Tina,
I am an ‘old fashioned baker’ … I use the method of my grandmother! NO fan, I like to bake in a static oven. Try your sponges with the fan off and bake in the centre of the oven.
I like SMEG by the way, I have a retro fridge and dishwasher (so your oven in good)
Let me know how you go
Happy baking
Jo
Thanks Jo – for the Victoria sponge, would you add all the ingredients to the mixer bowl at the beginning (as suggested in the Kitchen Aid manual) – or would you do it the old fashioned way by creaming butter & sugar, then adding eggs, flour……..? And, which beater/s would you use on what speed……..thanks so much. Will try static oven….. Tina
Hi Tina,
Are you able to look up the Austalian website? http://www.kitchenaid.com.au I have a sponge cake on there, that is brilliant. It uses gluten free flour, but you can also use plain flour. (omit the GF four and any gum… its all in the recipe). It is made with the techinque of beating the eggs with sugar. then adding the other ingredients. YES the flour is added to the mixing bowl right at the end. and you must not over mix.(gentle goes it on speed 1).
Attachments: Whisk up the eggs and sugar. You can use the whisk (but also the flat beater will whip up eggs and sugar too)! Pls follow my recipe.
When you say the manual… I am thinking you are using a USA recipe which will cause you some issues. Please floow the Australian website. The manuals are good for information, but the weights and measures of ingredients are different and the protein percentages of flour etc. For this reason Australia (and New Zealand) have me and I create recipes for our markets.
Sponges need a brilliant texture, light touch, no mucking around getting them into the oven! I believe no fan (static if possible) and baked around 180oC (but this depends on all oven temps).
Once you have mastered a sponge it gets easier… but initially they can be trouble some – sometimes…..
Worth the effort and they freeze so well (unfilled). Pls keep me posted – I hope to read you have had great success!
JO
Hi Jo,
I begged my husband for years to get me a KitchenAid Artisan Stand Mixer and this Christmas he finally relented. But now I’m beginning to wish he hadn’t bothered. I’ve made 3 things with it now and every one of them has failed completely, even though I followed the recipe exactly each time. The last thing I made was the Chocolate Mud Cake from the kitchenaid.com.au website and it’s horrible :S Really bitter and thick, even though I used the best quality chocolate & cocoa, organic eggs (which were brought to room temperature) and organic flour. The only thing I can think of is maybe the oven is the issue? The mud cake said to cook for an hour at 160 degrees Celsius for fan-forced. I checked after 40 minutes and it was fully cooked i.e the skewer came out clean. But it still tastes horrible ;(
Any advice??
TJ
Hello Terrina,
I was very distressed to read your post. This is awful you feel like this.
Firstly the recipes are all tripple tested and completely gobbled up at the photoshoot… they would NEVER make it to the published site, if they were not a great recipe.
The sweetness of the recipe comes from the 250g of ‘eating’ chocolate (eating chocolate is sweet), there is also brown sugar in the recipe. I feel you may have used bitter chocolate (70 – 85% cocoa solids), which is a stunning quality but not sweet. I also find high % chocolate (as beautiful as it is) is acid and it often thickens, is bitter to taste and can curdle. As an example you CAN NOT make a chococlate ganache style icing with a high % cocoa chocolate. ..it seizes, looses all gloss and the texture is awful.
KitchenAid as a company thatloves chocolate and is a sponcor of the boutique food show Chocolate Rush, we also enjoy our partnership with Savour – a masterclass chocolate school in Melbourne, so pls dont think we dont like chocolate!
I am sorry you have blambed your beautiful KitchenAid mixer for this. Can I suggest you make the chocolate brownies (you can make them gluten free or use a wheat flour), the vanilla snow pavlova, the baked vanilla cheesecake or the chocolate beetroot cake. These recipes in particular have been awarded signature statis within the KA community.
Your oven – I can not say but maybe grab a small oven thermometer from the hardware or a cook ware store. The cooking time of the recipe should be correct. I have checked the data base and we have no other complaints of this recipe – actually it has high praises.
I hope you enjoy some of the other recipes, there are hundreds of recipes on the website.
Pls keep me posted. I would so like to read you are enjoying your mixer.
JO
i would like to ask about a meuslie slice using a tin of condenced milk
regards julie
Hi Julie,
I think you may have seen me make this yummy slice on TVSN?
The recipe is on the Australian KitchenAid site , please go to http://www.kitchenaid.com.au and look for recipes. Pop muesli slice in the search bar and it will appear.
Enjoy
JO
Wow! Now that was a speedy response! Thanks Jo. Not sure if this is against the rules, but my KA is a boy…I’ve named him Stormy. Off to make the pasta for tea right now! Thanks again. Rebecca
Hello again,
It was pure luck… I was sitting beside my computer (nomrally I would check much later tonight)
NO, its not against the rules!! Of course your devine mixer can be a boy!
Enjoy that pasta
J
Hi Jo. I am loving my new black stand mixer that my parents gave me for Christmas! I’ve coveted one for a while now and am having such fun with it. I am wanting to make the spinach fusilli that is on the website but I can’t see when to add the spinach – it seems to be missing from the recipe instructions. Do you just put it in with the flour? Thanks, Rebecca.
Hi Rebecca,
Yes its added with the flour and if the mixtire is tooooo dry you add some of reserved spinach water.
Ill get this small over sight changed stright away.
Delighted you love your mixer, have you named ‘her’ yet?
Happy Cooking
Jo
Hi Jo
I bought my first Kitchen Aid just before Christmas … my gift to me …… with the Icecream maker. Several friends purchased recipe books for but they are in “American” …… can you please let me know the Australian equivilant of “heavy” cream and “half and half”? I recognise “pure” and “thickened”
Love my ICE now need a name
Judy
HI Judy,
What a lovely gift to you! Ice…is a beautiful colour too.
Regarding recipes please look up the Australian reipe website on http://www.kitchenaid.com.au I have hundreds of tripple tested recipes on there for use and inspiration. They are written in Australian measurements for the Australian (and New Zealand) recipes.
The manuals and books that come with the mixer are in deed writtn in USA terminolgy.(and use American ingredients).
On the Austrtalian site look for the vanilla ice cream, chocolate mud, low fat pistachio and yoghurt plus many sorbet ideas.
Any difficulty with any of the recipes come back to me and I will happily help you – BUT i am sure you will sail through as I also give mnay tips within the recipes.
Enjoy your mixer and the delicious home made ice cream.
Hi Jo,
My hubby gave me the Kitchenaid Platinum for Christmas – lucky girl am I. I am going to make pavlova for Australia Day and will follow your recipe. I’ve never made Pav before and will follow all the tips – I have to impress my Mum who is the queen of pav in our family – even her pav that don’t turn out (which isn’t many) are wonderful)
Question though – any suggestions of what to make with the left over egg yolks — hubby would love me to make leche flan (Filipino dish similar to creme caramel) but looking for other options.
Also the kitchenaid pouring shield, does that fit on the glass bowl?
Thank you so much for your time and valuable information.
Kerryn
Hi Kerryn,
What a fabulous Chrissie pressie! Yes follow the recipe and tips for the vanilla snow pavlova on the http://www.kitchenaid.com.au website. For a firmer centre omit the cornlour or reduce to 1 teaspoon.
Egg yolks: I make lemon butter, chill it and then serve with the pavlova with cream and berries OR yes a creme caramel is perfect!
The pouring shield doe not fit properly onto the glass bowl as its made for the stainless bowl. The lovely glass bowl has thicker sides so the shield doesnt sit properly.
You sound like you would enjoy Top Table? Its a wonderful club for KA fans… look on the website for details.
Happy Baking
JO
Thanks so much Jo. Since hubby gave me the kitchenaid I might just go for the creme caramel, although I do love lemon butter.
Hi Jo,
My husband bought me my dream present for Christmas and I now have a Kitchen Aid!!! ( he bought the one that doesn’t tilt back which you lift the bowl up with the lever- which I was worried wasnt going to be as versatile and as good as the other model) So it has travelled all the way from Sydney to Africa!
I have 20 people coming over for Australia Day on Saturday and I would like to make a few pavlova’s which I am nervous about.
We live on an island the Seychelles which has incredibly high humidity. I have printed your recipe out, but I wanted to know what modifications I should make because of the humidity, ie oven door closed or with wooden spoon and door ajar to cool, or leave overnight etc. I have a fan forced oven and my last pavlova attempt (before my kitchen aid) saw my entire cream and topping collapse inside the shell!!
Would appreciate any additional tips based on the fact I am incredibly close to the equator.
Thanks Jo. My 4 and 6 year daughters watched your DVD from beginning to end with me and fell in love with you and love cooking with our new Empire Red Kitchen Aid.
Cheers and thanks, Liana
Hello,
Yes your right a dream Chrissie present!
Pavlovas simply do not like humidity… so you are working against the odds. I was recently watching some meringues dissolve and begin to sugar liquify in the beautiful glass jar they where displayed in (in Shanghai earlier this year).
But here are my best suggestions.
Pls use the recipe on the Australian website for vanilla snow pavlova http://www.kitchenaid.com.au This recipe can be hlaved if you wish and made smaller. Often smaller will dry out easier, so maybe make 2 x 4 egg shells.
You can also spread the shell much thinner (like a disc) and layer with the cream. Much like a French Dacquise.
Try a small shell before the day amd see how you go…..?
Moditfy:
REMOVE the cornflour as this will attract the humidity and makes the centre of the shell softer. So only use vinegar, vanilla and hot water (if desired).
Bake at 10 C higher for the first 15 minutes, then reduce the temp. Turn off the oven at the end of the baking – do NOT open the door. Allow the pav shell to completely cool. Do not leave the door ajar. (leave it shut)
When completely cool. Carefully remove the shell the a large container and seal. Place in a dark coolish place until ready to top with cream and berries etc. Maybe do this just before serving.!!
Recipe for a distaster pav: Meringue rasberry mess! Theres a version on the KA website… Crumble the pav into large chunks, layer in glasses with vaniila flavoured whipped cream and berries. Its delicious!
You could call it Aussie pavlova parfaits!! But hopefully your pav shells will be excellent
Good luck and Happy Australia Day
J
Hi Jo,
I was wanting to make the Chocolate mud cake recipe on the Kitchenaid website, but need to convert the recipe to a 11inch by 2.5inch square cake. Could you please help me out with the quanities? Thanks so much! Looking forward to using my Kitchenaid for the first time with this recipe!
Hi Tanya,
The chocolate mud cake is delicious! I wouild rather you make the recipe as it is, as this is how it was created and tested.
When alturing the sizes of a batter uoi often can reduce 1 egg and limit the mixing. Over mixing will create a dry cake.
You will love your mixer! Can you make the cake as it is first before modifying?
Happy Baking
JO
Hi Jo,
I am thinking about buying a second bowl and was wondering if you could recommend the better option. I already have the standard KM156 glass bowl and would like to purchase a stainless steel extra, but am unsure whether to buy the 2.8L or the 4.8L. I wasn’t sure if the 2.8L would be too small or less versatile?
Also, does the splash guard cover both versions?
Thanks,
Erin
Hi Erin,
A second bowl to me is a must have! yes the question is what size… well both a handy really. And you can do small amounts of food in both the larger and smaller bowls… but the smaller 3 litre is a handy size…. so maybe opt for this one?
The pouring shield does NOT fit on the glass bowl (it does fit on both the stainless bowls). The glass is a toughened glass and ‘thick’ so the shield does not sit properly, so KitchenAid would prefer it was not used on the glass bowl.
I hope I have helped you
JO
Hi, What is the difference between the Artisan and the Platinum range of KA? which model has the more powerful engine?
Hello,
The difference is in the colour range, and the metallic finish. Also the Platinium range comes with a glass bowl and one extra beasting attachment. The Artisan is the iconic classic range with a stainless steel bowl.
The motors, speeds and performance is identical for both ranges. If you are wanting a bigger motor there is a commercail / larger size (it also has a bolw that lifts up and down NOT a head of the standmixer that uo and down). This model is available from semi commercail specialty shops. There are two different models K5SS & KPM50. There is also a slightly older model K5.
These mixers have a large attachment capacity and a slightly larger wattage. This is helpful if you wish do make double quantities of bread, pasta or pastry etc.
However in saying that many many many professional chefs , bakeries and resaurants still have the standard model (KSM150), as KitchenAid in itself is very powerful, robust and reliable
I hope I have helped you
JO
Hello Jo, I love making the Vanilla Snow Pavlova and it is always a winner with family and friends. On occasion when I am slicing the pavlova I do notice a small amount of thick syrup has pooled underneath it. Can you let me know how to avoid this, best wishes, Shelagh
Just saw your comment on Dec 11 about this, assume it is humidity affecting mine as it is only every so often that it happens and I control for the other things you mentioned…thanks Shelagh
Yes its the cuplprit!
Please see my last reply
JO
Hi Shelagh,
Humidity is simply awful for pavlova.
You can also increase the oven temp 20 oC for the first 10 minutes, then knock it down…. some believe this seals the meringue, so there will not be any weeping underneath.
Pavs can be fickle! However its worth it all as they are so delcious.
Happy Baking
JO
Hi Jo
Can you tell me if the Pouring Shield works with the Platinum Mixer and Glass bowl please?
Seems like a good idea for containing flour etc, yet it is not an inclusion with the Platinum Mixer, only the Artisan.
Cheers
Simon
HI Simon,
NO the glass bowl has a thicker rim (as its heat proff and heavy duty glass), so the pouring shield does not fit correctly.
Yes I agree its a great tool to reduce mess and flour flying around.
There are a couple of differences between the Artisan & Platinium models and this is a feature for the Artisan model.
However to assist without the pouring shild always mix on speed 1 until the dry ingrediets are incoprated, once mixed into the wet ingrediets you can increase the speed.
Maybe ‘one day’ a shield may be available for the Platium range? KitchenAid are always making imporvements and adapting various models etc. But at the end the fabulous iconic planetary mixing pattern and the direct drive motor and solid metal construction is what KitchenAid is all about…. since 1917
I hope I have helped you
JO
Hop i have helped you.
JO
Hi Jo,
Hi Jo,
My fiance and I recently received a mass of Myer gift cards for our engagement celebration and chose to invest in a Black Storm coloured mixer from the Platinum collection. I love it. My fiancé loves it. As a pair of 23 year olds, our eating habits previously had consisted of ready made food heated up for eating, or otherwise take away or basic veggie and rice dishes. Neither of us were particularly inspired to cook.
Now we dine on fresh gourmet tasting food and people love coming over! The fridge is full of fresh ingredients, i love food shopping and being choosy and making lists based off your recipes. so thank you
We have now, though, been saving to purchase the matching blender and when we ask about the difference between the platinum collection and the artisan collection, we don’t get much information back from Myer except to say how stylish and great it is. We know this, that’s not in question
I just don’t know which one – if either – is better for things like making drinks with crushed ice and smoothies?
Also, as above with the question of the guard, are there any other attachments that don’t work with the platinum collection? Only, you’ve been inspiring me to purchase the pasta attachment collection and the ice cream maker, so I really hope that the recipes I’ve been collecting wont be for nothing
Any clarity you can offer would be fantastic!!
Thanks very much,
Kate
Hi Kate,
Thats sensational you and your fiance are loving cooking together and enjoy fresh delicious food!
Now the difference between the two models is about the design and metaliic finish of the enamel. Artisan and platinium have the very same motors, speeds and completely the same uses… it more about the look you want.
The platinum standmixer comes with a glass bowl. The platinium blender has a poly carbonate jug. The Artisan blender comes with a glass or poly carbonate jug.
Both are sensational for sauces, smoothies, crushed ice cocktails, puree for soup etc.
Your decision is the colour, style and finish you want.
I think you said you have the beautiful black storm, therefore you might like to stay within the platinium range and opt for a platinium blender?
I can assure you you will LOVE the blender – no matter which you choose. And for recipes check out http://www.kitchenaid.com.au (you might also like to join Top Table – its very inspirational.
I hope i have helped you and happy cooking!
JO
Hi Jo, I am interested in making gluten free pasta and have found a recipe on the Kitchenaid website for fettucine but was wondering if the pasta press can be used for gluten free pasta?
Thanks
Leanne
Hi Jo,
After many years of wanting, I have finally decided to bite the bullet and purchase a KA stand mixer and am very excited.
But my dilemma now is which one. I would like the extra grunt of the KPM5 but it appears a bit fiddly with removing the beaters and the bowl. I love cooking so expect I will make good use of whichever one I get but, for the extra dollars and fiddliness, do the few extra watts really make that much difference? I am probably not going to make a lot of bread but often cook (anything) in large batches.
I don’t have Foxtel so have not seen your show but have watched a number of videos online of both in action and still can’t make up my mind. Please advise.
Kind regards,
Patti
Hi patti,
oh you will LOVE your mixer. If you are going to make bread and pasta regularly i would say YES you could consider the larger mixer. But the other models are the standard for millions of kitchens, bakeries and restaurants.
I think either of the tilt head models will be great for you… the decision is really what colour!! Now thats a big decision….
thanks jo , will try them . Also want to have a go at making mocha ones, wouls i just switch chocolate chips for the fruit . How much coffee would i put in please . Thanks Judy
You wont need much, just a couple of teaspoons (of instant in with the flour) will do the trick, or add actual cold eapresso in with the liquid and yes you can vary or remove the fruit!
Jo
Hi Jo , Would love to have a go at making hot cross buns , can you suggest a good recipe.
thanks Judy.
HI Judy,
I have a great recipe… tripple tested and delicious. Look at all of the recipes on http://www.kitchenaid.com.au
Happy Baking
Jo
Hi Jo,
I have just purchased a Kitchenaid Standmixer (KSM156) and am looking at purchasing attachments. I am interested in the Food Grinder and Strainer combo. I know you can use the grinder for various types of meat and to process biscuits and bread, as well as its versatility in the sausage making attachment, but I was wondering if you could give me some ideas on what else I could use it for. The product description mentions it can be used on firm fruit and vegetables. Are you able to rattle off a few ideas of what else I could use it for and/or recipe suggestions? I don’t think I can justify buying it for mincing meat, etc. as I know I won’t use it enough, and I have a food processor to process biscuits and the like. I don’t have any children, so baby food will not be required at this stage
Also, can you tell me the consistency of tomato pulp/sauce when tomatoes are put through the strainer, please? I’m Italian and make a lot of passata, but I like it to have a bit of pulp/flesh in mine, rather than a thin sauce. Does the strainer juice the fruit, or will there be a bit of ‘meat’ in the end result?
Thanks for your time. Silly questions, I know, but I’m interested in how versatile I can be with the attachments are before I make a decision.
Cheers,
Erin
Hi Erin,
The food grinder and striner combo if a great combination….it just about grindes/ minces all and the strainer makes fabulous sugo.
As you know the grinder will indeed grind all meats, fish, chicken, herbs, all firm vegetables, fruits etc. It also minces / grinds firm cheese. It does force the food through a metal plate so the result is a cheese thats like ‘mince’. (its grate for pizza and or tasated sands etc). Its kind of like grating but round shreds instead of flat sided shreds. You can also do force meats like pate.
Soft fruits can also go through but they will puree and not hold their shape. In this regard you can also roughly puree soft well cooked soups, make a simple salsa, houmous etc.
Nuts, coffee beans or uncooked legumes (ie raw chickpeas) are not recomended for the grinder attachemnt, as they are too oily and can also get stuck within the attachment workings it self.
The strainer removes ALL the skin, seeds etc, so the result is very much a puree,
Have a look at my recipes on http://www.kitchenaid.com.au you can pop the attachemnt into the selection and it will bring up the recipes.
I use my grinder more than any other attachent!
I hope I have helped you
JO
hi jo,
i have just for a stand mixer and am wanting to make cakes and cupcakes however my daughter is allergic to eggs. i attempted to make the vanilla cupcakes using Orgran as a substitute (as i have done in the past) but it didn’t work out.
is there another alternative you could suggest or can you suggest a measurement that works in replace of a 60g egg?
otherwise perhaps this was not the trouble and i overbeat the butter/sugar mix. How long would you suggest this is beaten for?
thanks
Georgia
Hi Georgia,
I have not used a substitute in that particular recipe, so I am, sorry I cant truthfully advise how to substitute eggs. There is another recipe on the KA website i think would work better for a egg substitute… try the coconut cupcakes or the one bowl chocolate cake. This is a 20 cm cake, but you can pour the batter into patty cases, just be sure not to over fill them)
Let me know how you go
JO
Hi Jo,
I have an artisan mixer. Particulaly when I make red velvet in it, I find part of the batter doesn’t mix properly as the beater doesnt scrape down the sides of the bowl. Similarly, the beater seems to miss batter at the bottom of the bowl.
Also, when I prepare doughs in the mixer, it kicks up quite a lot and appears as though the top of the machine isn’t locked down properly. It also moves on the bench. Is this normal or do I need to speak to someone about having it looked at?
Any tips you may have would be greatly appreciated.
Many thanks, Carina
Hi Carina,
I think your standmixer needs a little service. Please call customer service on 1800 990 990. They will find the closest repairer toy you. Your mixer also needs the ‘beater to bowl clearance’ checked. This is simple to do and adjust, the team at customer service will talk you through this. It takes about 30 seconds to do and you only need a flat screwdriver.
Jo
Hi Jo
I am waiting delivery of my apple green mixer and am quite excited. The first recipe I would like to try is Rum and Raison icecream for my husband but I have not been able to find one on the web site. Can you help as I would like to ready when it arrives.
Leigh
HI Leigh,
Congrats you’ll just LOVE your girl! Apples is the name I have for that beautiful crisp green… its fun naming the mixer – you’ll treaat her like a member of the family, so in my book she deserves a name.
Your ice cream: Use the Christmas ice cream recipe, soak the fruit (use raisin, not the apricots etc) soak the fruit in the rum for at least 2 hours or even over night (warm the rum before you put it over the fruit)
I would MAKE the custard as soon as you get the mixer and have it super well chilled in the regrigerator. It can be made at least 24 hours before you make the ice cream.
The ice cream bowl has to freeze for at least 24 hours too… have everything really really cold.
You can also watch me make ice cream on the video that comes with the mixer or pop onto utube where you will also find it
Have fun
JO
Hi Rhonda.
Please look at the Australian recipes i have written for the Aussie & New Zeasland customers. http://www.kitchenaid.com.au (official recipes) . There are hundreds on the website… they are tripple tested and use ingredients you will know.
The manual which contains USA recipes is good for functional points with the attachments, but the recipes are in USA speak!
We do not have anything similiar to half & half and the liquid measures are different for the Australian ml…. therefore the USA recipes often over flow.
Please visit http://www.kitchenaid.com.au You can also watch the segment (with me on utube), if you want to watch recipes being made.
Happy Churning!
Jo
Dear Jo
After FIVE attempts just had no luck with the sponge (not gluten free). Don’t know what else to do, I have a new aeg oven, the mixture seems fine when I put it in but it sinks half way through cooking. Perhaps the eggs are poor quality? Have tried it on conventional 180 and 170 and also on oven’s auto sponge setting, now quite despondent. Have made a few jam rolls and they work fine. I have made sure not to over mix … Do you think it would help to make it in smaller bowl, I am using the large glass one. I need a sponge queen to come and help me! I will try some other recipes.
Hi Lois,
Oh I feel for you,
This is my own personal faamily recipe… give it a try.
Pls come back to me and let me know how you go
150g (1 cup) plain flour
2 tbsp corn flour
1 ½ teaspoons baking powder
4 large eggs, room temperature
¾ cup caster sugar
3 tbsp boiling water
1 tsp butter
To serve: your favourite jam and sweetened thickened cream
The Good things to always do
• Weigh and measure perfectly
• Arrange the oven shelves ( bake a sponge on the lower middle shelf)
• Preheat the oven to 180OC (fan off preferably or 160OC if fan forced).
• Combine the flours in a small bowl and using a little whisk, combine well, set aside (I am a lazy cook and NOT a fan of sifting, this little cheating method works well) or place into the standmixer with the whisk and mix on speed2 to combine well.
• Place the eggs and sugar into a mixing bowl on your standmixer. Turn to high speed (10) and whisk at least 8 minutes until very thick and creamy (the mixture will fall back on it self and hold its shape if tested. This is called forming a ribbon)
• Just before the eggs and sugar are ready, stir the butter into the boiling water. Turn off the mixer. Shower/ scatter in the flour mixture lightly and pour the boiling water down the side of the bowl (remember to work quickly)
• Using a large metal spoon fold the mixture together. Cutting the edge of the spoon through the creamy mixture, combining it. (do not over mix and be gentle with the mixture)
• Divide the mixture evently between the pans (I weigh each pan on a set of scales)!
• Put the two tins quickly into the oven, side by side and quietly shot the door (no dawdling and mucking around! Work quickly.( Many believe slamming the door lets out too much air and sponge will sink)
• Set the timer and bake 20 minutes. Remove from the oven and let stand 3- minutes before turning out of the pans onto cooling racks. Remove the paper from the base and allow to cool. (don’t turn out too quickly as tif the sponges are too hot, they will stick to the cake rack)
• When completely cool, spread one cake with your favourite jam, top with a dollop of whipped cream and gently spread out to the sides. Top with fresh berries if desired and carefully place the other cake on top.
• Dust with icing sugar to serve
Thanks Jo, will give it a go and let you know. Lois
Hi guys,
we attended a demonstration at Myer Melbourne on Thursday night 5.30pm 13/12/12
and watch Jo demonstrate the Kitchenaid range, which was very enjoyable.
My question is: Jo mentioned that there was a competition on where
if you send a photo in that was taken with her, you could win a Kitchenaid food processor.
I can’t find any details on this,
Can you help me?
Ann Bean
Thanks Jo…Will certainly try again. Thought bowl and whisk should hv been OK but will definitely wash again. Wasn’t any yolk in whites though. Thanks for your help
Regards
Cecilia
Hi Jo………..Hv recently purchased Standmixer (Foxy Roxy Trying to make Pavlova….your “snow” one. Followed the instructions to a T. Cooked correct amount time. IT WEEPED. I did notice that the eggs seemed to take a long time to whip even though I had the eggs out of the fridge for some time before use. What have I done wrong please? I’ve never had trouble baking before but it is taking a while to get used to Roxy:)
Oh thats awful..
meringues: well they can be stubborrn, it depends on eggs, hunidity and a couple of issues with oil etc
1. have eggs at room temop
2. hmmmm thinking your bowl could have had some oil, water, egg yolk or something? Wondering why it took some time to whip the whites. Maybe waash and thoroughly dry the bowl and whisk – some even wipe the bowl with half a lemon and then dry with paper towel.
3:egg whites: was there any yolk in them?
4, wheeping is a egg suspension problem, and the sugar cant dissolve properly
5 lastly humidity, meringues are a disaster if its hunid or raining
The snow pavlova has been made hundreds and hundreds of times. You can omit the cornflour if you want it dryer and more crsip
Have another go and a good tip[ is to do a half recipe to begin with, so try a 4 egg white quantity and see if this is better.
Hope I have helped
JO
Hi Jo
I have just made a vanilla snow pavlova and it was delicious. The only problem was the meringue cracked when I took it out of the oven and them the sides proceeded to crumble in parts. The inside was perfect. What did I do wrong?
Stacey
Hi Stacey,
oh no! Thank goodness for cream and berries….
Sides cracking badly , think the shell was a little too dry? Sounds like it just crumbled. Did you add cornflour? if so redeuce this next time… this will leave a little moisture in the shell.
Maringues are quite fickle… sometimes they just play up!! Humidity is the devil too, does all sorts of things
Give it another go, try making big blobs – individual shells, often easier to handle
Hope I have helped
JO
How long should I cook the blobs/ mini paves for?
Hi Jo
I have a question about Icing for cupcakes. I would like to make a fresh mango icing (as they are in season) just wondering how much juice I should use? Just bought my first kitchenaid mixer and tried the muesli bars (husband loves them and made our own low fat muesli).
thanks for such and informative website.
Kind Regards
Lisa
Hi Lisa,
yes you can add fresh juice – the proplem is not much!!
liquid doesnt go into icings – only a touch.
So puree the mango. make a really thick butter and icing sugar icing and add a little mango as you are beating… too much and it will curdle
Bakeries and the like use extracts and essences. Fresh is devine, but you cant use too much at all.
Cab I suggest some other desserts… make a apple and mango pie, make a shortcrust pastry and bake fill with a thick custard and set… then top with sices of fresh mango, you can also do a tart tartin = I love this dessert.
There is a mango sorbet and some icy poles on the http://www.kitchenaid.com.au website
Happy Baking
JO
Does sound delicious
Hi Jo, I’ve just cooked 2 batches of cup cakes, during the cooking of the first batch one cup cake in particular had a sort of explosion during cooking and had an almost toffee substance on the top and didn’t cook properly throughout. All of the other cupcakes were ok apart from 2 others having a little bit of that toffee sustance on top. The second batch are all perfect. The sugar was definitely creamed very well with the butter and sugar mixture being very white and fluffy so I can’t see that it would have been undissolved sugar. Any idea what happened?
Also if I was making mock cream icing that calls for caster sugar would it make any difference if I used normal sugar?
And lastly which is the best icing for piping onto cupcakes? Would it be butter cream icing?
Thanks Jo.
Kathy
Hi kathy,
yes agree that is so weird! But sounds like your oven to me. Any explosions are normally hot oven related…
Did you cook with the fan on? Can you turn it off? if not pop a bowl of water into the bottom of the oven, a little mositure in the air will help.
Shelves: lower them one level down and maybe grab a cheap oven thermometer from handware / cooks shop
Recipe: hmm, please have a look at my ‘perfect cup caskes’ on http://www.kitchenaid.com.au they are super devine.
Let me know how you go
JO
Thanks Jo, unfortunately I can’t turn off the fan on my oven and consequently always cook on about 170 degrees instead of 180 but I will definitely try the bowl of water next time. We will be moving in a few months so hopefully my new oven will be better!
Thanks again
Kathy
Hi Ella,
Were you on speed 1? 3 cups of flour is fine with 1 cup of water, but the speed must be low.
For questions on your mixer, please call customer service on 1800 990 990
Recipe queries, I am happy to help you
Jo
Hi Jo. The passionfruit mini cheesecakes pictured on the latest email from KitchenAid look delicious. Can I please have the recipe. Kind regards Julie
Hi Julie,
The recipe is now on the website. It is made in the blender… if you do not have a blender you can also use the food processor and the standmixer.
Any further questions, pls come back to me
YES, these little delicious cheesecakes are delicious!
Hi Jo,
I recently purchased a stand mixer and loved it, But seems like my Shredder cutter is not working properly, when I cut carrots and cucumbers it is making too thin and no shape at all. (Cut no very even) On your videos it looks perfect, How should put them in the shredder?
Can you give me some more details about it pls?
I watched all videos but could not figure it out.
Thank you
Best wishes
Becky
Hello,
Have the vegies cold and crisp and add them to the attachment on a even angel (not side ways). Also work on high speed6 or 8 or 10… the faster you slice or shred the better it is
Hope I have helped you. I like the rotor shredder attachment attachment very much.
Jo
Hi Joe, I collect old cookbooks, including american, and I am wondering what a US stick of butter is in Aussie measure
Sandra
Hi Sandra,
1 stick of butter is 115g.
Happy baking
JO
Hi Jo
Can the carrot cake recipe be adjusted to the stand mixer &slicer /grinder attachment.
Hi Kathleen,
Yes you can use the standmixer.
Grate the carrot with the rotar shreddar attachment.
Place the ingrtedients into the mixing bowl in the order of the ingredients in the recipe. Mix on speed 6
Its a delicious cake – its become one the the most popular, signature recipes for KitchenAid
Enjoy
hi jo, i have checked the kitchenaid aust. website for a panettone receipe but there isnt one, do you have one?
HI Tina,
I am sorry we dont have one. We do however have a French fruit brioche… its rather delicious.
Try http://www.taste.com.au and see what they have.
The standmixer will mix and knead your sweet yeast bread beautifully.
Happy Baking
JO
Hi Jo
I have previously put a post in this forum, but I am not sure why it got deleted. Anyway, i am trying to do my eggwhite for my italian macaron, in which I need it to be at soft peak stage. Would you please advise how to get this stage? What speed should I use on the Kitchen Aid Artisan?
Thank you.
Hi Grace,
oops sorry, I have not seen your enquiry before.
Soft peaks: Place room temperature egg whites into the clean dry mixing bowl on the standmixer. Use the whisk and beat on speed 6 or 8 until the egg whites start to thicken. This happens very quickly, dont walk away from the mixer.
Ypu can stop the mixer and lift the head to look at the whites… the ‘peak’ will lift and hold softly on it self.
There are many recipes on the official recipes website…. have a llok, youll love them http://www.kitchenaid.com.au
Jo
Hi Jo
The hairy coconut ice cream was a hit everyone loved it. I added some shavings of dark chocolate right at the end too. DELICIOUS!!!
As cooking is a science I am always particular with the receipes that is why I quierIed it.
In the recipe the cream is warmed up with the milk and coconut.
The only other cream left at the end to cool mixture is the 200ml coconut cream plus the extra 100 ml coconut cream, I am just wondering if the 200ml of coconut cream should have been warmed through with the milk at the start of the recipe.
Hi Lisa,
Glad you liked it, thanks for letting me know
JO
Hi Jo
Looking for the receipes you did on TVSN yesterday can’t find on this site, especially the brown sugar meringue receipe .
Hi Adele,
On the website, put in meringues… otherwise they are called petite brown sugar meringues.
Let me know if you still cant find them.
JO
Hi Jo
I wanted to make the Hairy coconunt Ice cream recipe but found it confusing at the end it says add creams it is not specific whether it is the normal cream or the coconut cream. At the top of the recepit it says toput cream and dessicated coconut with the milk in saucespan I presume it means the normal cream. The recipe also calls for extra coconut cream doesnt say where to used the extrea coconut cream.
I am going to give it a try as I have started making it. Trying to follow the recipe but its not clear at the end end with the creams I am going to use the cocnut and the extra coconut cream here see what happens. But I would like to know what is correct.
Many thanks Lisa
HI Lisa,
Sorry the recipe has confused you. All the recipes are tripple tested and read by the marketing depatment. I will look over the recipe as I have made it many times.Basically you make a custard that is poured when hot into the egg and sugar mixture, You then add additional coconut cream to cool it down. The cold mixture is poured into the frozen bowl and churned. You can eat it as a soft serve or freeze until you can scoop it.
Cream – this is a 35% milk fat cream. It can be pouring or thickened, it will not matter. Some states of Australia only have thickened cream available at the supermarket.
The extra cocnut is sprinkled over to serve if desired.
How did you go with the recipe, it is delcious.
I hope I have helped.
JO
When I make Lep cookies I need to use 28 cups of all-purpose flour. I have the professional 600 6quart mixer. Can I divide this in half and use 14 cups of flour at one time with the flat beater?
Hi Sharon,
I think you should contact Kitchenaid in the USA on this one. (look on the USA websit).
I work with the Australian domestic model standmixers (Australia and New Zealand).
I would hate to advise you incorrectly, however all recipes can generally be divided sucessfully. It is the weight limit of the particular machine you need to consider if doubling quantities so as to not overload the motor.
I am sorry i can not help further
Jo
Hi Jo,
I have a short question regarding “icing sugar” – as I am not from Australia, New Zealand or Canada/USA – I do not know what this special kind of “sugar” is – and so I have no idea what I can use to replace this in your recipes. I actually saw your presentations – you do a wunderfull job there and I am happy to find your site out. I will buy the Artisan Stand Mixer for myself in the next 1 – 2 weeks – and try some of your cakes for testing.
So it would be great if you have a hint for somebody in good old Germany – who loves baking and cooking – for making some of the delicious cakes from you!
Thanks a lot for your assistance and have a nice day!
Marita
Hi, Jo! I just purchased the 5qt. stand mixer and I’ve been learning to bake and expand my limited recipes. My sister & I have been cooking a county breakfast for our kids (all four of them) for Saturday & Sunday mornings, and just recently we discovered a recipe for homemade biscuits, which is so delicious! Since then, we stopped purchasing store brands. My questions is: Will making homemade biscuits and pastries cause diabetes? My mother seems to thinks so, but I don’t, simply because there’s no additives or any unknown ingredients going into it. And I love all the demos, they’ve help me be comfortable when using my stand mixer. Thanks!
Hello,
I am thrilled you are enjoying your standmixer. You are so right there is nothing better than home made food, as you know exactly whats in it. Often packaged food has loads of salt, sygar and awful preservitives.
However make sure you still eat lots of fresh fruits, vegetetables and grains. Yes baking for the family is good, but everything in moderation.
I only eat home made cake, ice cream and cookies, but dont eat then every day!!
HI Jo – I have been looking at some american cake recipes where there seems to be a variety of flour types. Can youi offer an Aussie equivalent:
“All purpose” flour – is this plain flour as baking powder was in all cake recipes using this
“Cake flour (not self raising)” – direct quote from the recipe so I am assuming there is self raising as a seperate flour.
“Strong Flour”
Many thanks
Hi Christine,
Here is a brief breakdown for you
all purpose flour is plain flour
self rising flour is self raising flour
bread flour is strong/ high protein or bread flour
granulated sugar is caster sugar
The USA cup a different size to the Aussie cupeasure – be careful with this. Our cup measure is 250g or mls. The USA measure is 237g.
Yes you can use USA recipes but it can be chnallenge getting just the result want. It might take a little playing around or a couple of goes.
If you are looking for Australian KiychenAid recipes, try my tripple tested recipes on http://www.kitchenaid.com.au
Happy Baking
Happy Baking
Hi Jo. Another question was what are the different shapes the pasta press attachment can produce. I could not find them anywhere online. Also, what is the difference between the tangerine and the persimmon stand mixer.
Thanks
Hi Skye,
The pasta press has a spaghetti, bucatini, rigatoni, fusilli and large and small macaroni plate.
The tangerine is a lovely bright burnt orange, the perismon is a red orange! I love them both.
You can call customer service on 1800 990 990 , they will tell you where your closest stokists are… I think you need to see them in the flesh!!
However the tangarine is not being produced anymore, so if you can get one I would (its a bit of a collectors item now)… but depends if you love orange!
Jo
Hope i have helped you.
Hi Jo. I was wondering what it means when a recipie calls for active yeast. What do I do? Does the sugar automatically activate it in the recipie itself, or must I add water. Will the water affect the recipie at all??
Thanks
HI Sky,
There are two basic types of yeast. Fresh and freeze dried. Fresh is quite hard to get and can be very tempremental.
I would use dried yeast, easily found at the supermarket (near the flour).
It is dried and easily activated with a touch of sugar, salt and warm water.
Please have a look at some of the bread recipes on http://www.kitchenaid.com.au there is a white bread, sour dough, broiche, linseed bread etc etc They all use dried yeast.
It needs time to proove in a nice warm spot and be patient… Most prooving times are aroubnd 1 1/2 hours(if not longer) You will love making your own yeast breads and cakes
Come back to me if you need any other help
Happy Baking
JO
Hi Jo
Would you have a recipe for banana bread?
Cheers
Stacey
HI Stacey,
No sorry not at this stage, it is very much on the list for recipes to be featured for next year. There are so many on the http://www.kitchenaid.com.au website Have you had a look around this?
I would have a look at Taste.com au There would be many on there that are tested and easy to follow.
If you need help with the speeds or beating time please come back to me
Hope I have helped
JO
Hi Jo,
I have the KSM 150 stand mixer.
I noticed you recommend the food grinder attachment to ‘grate’ the beetroot in the chocolate beet root cake recipe. I have been thinking about getting an attachment that can grate and was wondering if any of the attachments would be suitable for grating onion and apple?
I have a delicious recipe for pork meatballs and I grate the onion and apple with a hand grater. The onion is almost impossible to do!
Your suggestions would be much appreciated.
Anne
Hi Anne,
The food grinder is sensational! Yes you can grate all meats, chicken, seafood, hard vegies, fruits, herbs , breads etc etc etc .
I also recomend the rotar shredder slicer attachemnt. This is a shredder and grater and has many features. However it will not mince / grind meat.
There are so mnay attachments for the wonderful standmixer is depends what you are wanting to cook regularly
Have a look at the many of my recipes on http://www.kitchenaid.com.au this may help you see the features of each attachment
Happy Cooking
Jo
have you a xmas cake receipe
Hi Carol,
Yes I have a sensational recipe. Please look on the http://www.kitchenaid.com.au recipe site. It for a nut topped christmas cake that also has a little chocolate in it! (you can leave the chocolate out if you wish)
Happy Baking
JO
I am new to Kitchenaid. When the recipe calls to stop mixing and scrape, can I just use the scraper mixer and not worry about stopping?
Hi Heather,
The flex edge beater is great to reduce the time and amount you might need to ‘scrape down the bowl”. I love this attachment, but still will do a little scrape down if needed. It depends on the mixture and how its looking
Hope I have helped you
JO
Hi Jo
I have just bought my KitchenAid mixer and after watching your DVD thought I would try your
Vanilla Pavlova. I wanted a smaller one so made it using 4eggs and halved the castor sugar to
200gms, all other ingredients the same as the 8egg recipe. I baked it for 1 3/4 hours on the
bottom shelf of oven at 120degrees. At the end of cooking it was very soft on the outside but after
leaving in oven for 1 1/2 hours it seemed to harden, only a little. What have I done wrong here, should it have been left for alot longer, I was short of time so needed to take it out for putting the
topping on. I really like the soft inside with chrispy outer effect. Also the bottom was a little
browner than I like but quess I can solve this by moving it up a little in the oven.
Would you please give me the measurements for a 4egg and 6egg recipe please.
Hoping you can help
Kind regards
Judith
Hi Judith,
yes you have the correctmeaurements for a half quantity… I make a 4 egg pavlova all the time.
Regarding the softness, I feel your oven temperature is too low (even if you have it on the correct degrees on the dial). Try increasing to 160 oc and some omit the cornflour( or reduce it to 1 teaspoon).
If your pav was dark on the bottom this shows your oven is uneven. Place the meringue onto top of two trays (so there is a thicker buffer to protect the base)
I like a pavlova with the cornflour and vinegar bgut it can make it soft, especially if its a humid day or a little rainy.
Always have the egg whites at room temp.
Meringues are tricky at times!! I have made hundreds , literally over the years. Humidity is the devil!!
Give another another go and let me knpw how it turns out
Happy baking
JO
Hi Jo. I was wondering if you could give me a step by step recipe and instruction to how to make regular pasta dough in the stand mixer.I dont have the cutter attachment so I just need the plain dough recipe.
Hi Sky,
I sure can give you a recipe… hundreds in fact. Take a look at http://www.kitchenaid.com.au
There are so many wonderful recipes all tripple tested.
Pop in pasta and all of the pasta recipes are there….
Any difficulties with a recipe, come back and I will help you
Happy Cooking
JO
Hi Jo
I just purchased the kitchenaid mix master and thought I’d start with something easy.so I chose scones from your website. When I added the butter, flour and butter flew out of the bowl, I had flour dust and butter all over the kitchen. I followed the instructions exactly. I didn’t have the poring shield at the time but the recipe didn’t call for it. As you can imagine I was extremely disappointed as I have been lusting after it for a long time. What did I do wrong?
Looking forward to your reply
Chris talsma
A.C.T
Hi Chris,
The recipes are all tripple tested (by me) and then made often at demos and classes. So if your problem was standard, I would have a note on the recipe with a tip or warning. I have also never had this question asked before.
I am sorry you experienced this with your standmixer
The flour where it was sitting in the bowl was flying up (you know that)!
PLEASE use the food shield (it does advise this) and possible mix on speed 1, dropping the butter in. (maybe also your butter was VERY VERY cold)? The recipes says speed 2, but it will not change anything to reduce the speed to 1. Pop on the food shield, i think this is where you have had the problem.
Let me know how you go and good luck. Please keep cooking with your mixer you will love it….
I hope i have helped, keep me posted.
Hi Jo I would love to bake a cake for someone who can’t have much sugar at present, he has a birthday at the end of the month, and just loves cakes! Is it possible to achieve a good cake result using Xylitol? It works fine in muffins but wonder if it would work in an ordinary cake or sponge? I don’t know much about Xylitol. Maybe I would have to try to grind it finer in a processor first? Would really appreciate your advice.
Many thanks. Anthea
Hi Anthea,
Yes it is possible to bake with a sugar substitute. However i would recommend you visit one of the sugar substitue website and find a recipe. I myself prefer Natvia. They have a website for reference. I did some work with them a few years ago, so you might find some of mine on the site! My shortbread buscuits and little chocolate cakes where particularly yummy.
Sugar not only sweetens it also tenderises and colours, so when its removed from a recipe if can produce results that are no so nice (tough crumb and very pale), also the cake stales very quickly.
There are many fruit style cakes around which dont have additional cane sugar. Diabetes Australia will have references for sugar free cakes also
Search around, there are recipes out there and good luck, Im sure you will do a great job
Jo
Thank you Jo, will try Natvia. I meant to ask you which gluten free flour you would recommend please? Can’t wait to try the Beetroot Cake, it looks so yummy and we all love beetroot, eat it raw in salads with grated apple and carrot. Might try that in a cake one day!
More thanks and warm wishes.
Anthea
Hello,
There are many differences between all the GF flours. Macro (found at Woolworths)is a good stable flour that has a gum added, so you dont need to add Xanthn gum or guar gum. Vitarium is also a great GF flour.
White wings will need xanthan added.
Have fun
Jo
Hi Jo, I made an apple pie last night following the receipe in the kitchenaid mixer cookbook. I followed the receipe to a T. I found the pastry was a little too soft. I baked the pie and now the pastry just crumbles – is it supposed to be like that? Did i roll the pastry too thin?
Hi Tina,
I am sorry i cant help you with this recipe as its from a USA cookbook.
I can however recommend you use any of the recipes on the Australian recipe site http://www.kitchenaid.com.au These recipes are writen, created and tripple tested by me and the food team and are simple and delicious.
I think you would like the deep dish apple pie and the French lemon tart. Some of the recipes are for the standmixer and others are for the food processor. or blender…. If you have any recipe relating to this site, I can totally assist you.
Thinking about the ‘soft pastry’, this could be due to too much butter, not enough flour, or too much egg yolk? As i said it is difficult for me as this is not one of my recipes. Rolling too thin often causes a thin brittle result, so no i dont think you rolled the pastry too thin.
There are hundreds on the Australian website and each month we release 3 more. There is also a fabulous excu;ive club for kitchenAid fans called Top Table and a forum you might enjoy.
I hope I have helped you
Jo
Also try Poh’s Apple pie- cheddar cheese pastry, & 1.5 kgs of apples.Very good
Louise Coy =) ________________________________
thanks Jo,
but i am the lady with the messy icecream question. i am having trouble finding an easy way of pooring the mixture into my icecream maker with out a huge mess. please help.
thank you
Ingrid
Hi Jo
Please help, how do i add the Mixture to my Icecream maker with out a huge mess? I have tried pooring it straight from the bowl, then i used different jugs. All not to my satisfaction.
thanking you for your help,
Regards
Ingrid
Hi Ingrid,
With puddings they need the same long cooking time where big or small…. just keep your eye on the pudding and keep topping up the water.
The pudding will feel firm to touch on the top when its done
You have prompted me to get my fruit soaking…. soon!!
Happy Baking
Jo
I knew you’d have the answer for me! Just another quickie, if I may. After making my Mince Pies (now in freezer) I had about 300g of fruit mince left over. Can I incorporate that into either my pudding or Christmas cake, please? Thanks Jo.
Hello,
Absolutely… pop it into the mixture, it will be delicious in the puddinng or cake.
JO
Hello,
Yes its a tricky technique. I think made harder as churn / paddle bowl is moving. You just pour in quickly! As quickly as you can. I find is the trick….
Jo
Hallo Jo, Apologies if I’ve doubled up on this email, but I wasn’t sure the first one would reach you. The Christmas Pudding recipe I’m following is cooked in a 4 litre basin and steamed for 6 hours. I want to halve the quantities and make it in a 2 litre basin. Is it safe to assume that I steam it for only 3 hours? I would so appreciate your advice. Thanks.
Vivienne.
Hi Jo,
My kids have requested pikelets for school snacks, I found one on the kitchenaid website but I only have the standmixer. What will be the adjusted times for it?
Thanks!
Hello,
Yes, absolutely you can do pikelets in the standmixer. They will mix very very quickly…. you can half or double the recipe too….
Enjoy!
JO
Hi Jo
I am trying to make butter cream (Vienna cream) icing for my 4 year old’s birthday cupcakes and was doing a test run this afternoon. I am using my new Kitchenaid Stand Mixer and my icing looks like it has curdled. I used unsalted butter, icing sugar mixture and milk. What did I do wrong?
Kim
Hi Kim,
ooohhh how annoying for you!
The unsalted butter is correct, the icing sugar is correct, so is the milk. Curdling is caused my incorrect temperatures (combinning together) or over mixing. My bet is its the cold milk curdling with the fat in the butter.
Follow this:
Soften the butter to ‘swishable’… it must press very easily between your finger and thumb
Have no lumps in the icing sugar and make sure the milk is NOT cold from the fridge… either leave it out for 10 mins or warm it slightly.. but NOT hot…. this will oil out the butter cream.
Attach the flat beater to the standmixer. if it is cold, you are best to warm the stailnless bowl with some warm water and dry well (always recommended in winter)
Turn mixer to speed 1, 2, then 4. beat the butter a little about 10 seconds. Turn off the mixer, add the icing sugar, turn to speed 1, then 2 and beat about 1 minute (if you have a pouring shi;ld put this on to reduce sugar puffs flying everywhere)
Drizzle in the milk while the mixture is beating. Mix for 2 to 6 minutes depending on your recipe.
Please remember the attachments spiral to 67 points in the bowl, where as other mixers will only go to a maximum of 20 points… many are 12 points… so the KitchenAid mixer is fast. Generally speaking you reduce your mixing time 30% to adapt to a KA mixer.
There are many recipe of mine on the http://www.kitchenaid.com.au website, take a little look. I am sure they will inspire and help you.
Let me know how you go
JO
Thanks Jo for the quick reply
Maybe the milk was a too cold it had not been out of the fridge for long, the butter was soft. The recipe called for the butter to be beat until it was as white as possible before adding the sugar and milk so maybe I I put the mixer on for too long at too high a speed. I had been using my previous mixer for almost 18 years so I had got used to how it worked.
I will try your tips out tomorrow and see how it goes. I have a week to get it right!!!
Thanks again for your help.
Kim
Many thanks Jo I followed your advice and my butter cream icing worked out much better today. Now I am ready to make and ice three dozen cupcakes on Sunday!!!
I am very grateful for your help.
Kim
Hi Sue, I don’t see any recipes for Hummas. Do you have any? Our family and friends all love all types of Hummas esp. with garlic! Thanks! Marci
Hi Marci,
I am sorry KitchenAid dont as yet. I’ll add it to the list wanted!!
I love it too
However there is blog i have written on hummas… filter through my blogs and you will see it.
My own recipe is on it.
Jo
I think you do an AMAZING job! Can you please tell me if it is correct that the mixer leaves some unmixed batter at the very bottom of the bowl or is there something not adjusted right?
Thank Lois.
Attach the whisk to the standmixer and lower the tilt head. Fold an envelope in half, and slide it under the whisk. This is 1ml from the base and where the attachments should sit.
if you need to lower the head, this is simple.
Call customer service and they will chat you through this. All you need is a flat head screwdriver…. it takes about 10 seconds.
let me know how you go
JO
Hi Jo
I cant find your recipe for cup cakes only the chocolate ones with potato flour just want the basic one
Hi Kathleen,
Look up Perfect cup cakes, fairy cakes and coconut cup cakes (these coconut ones are made in the food processor, but you can follow the same ingredients and place all into the standmixer with the flat beater)
Happy baking
Hi Jo,Am looking at trying to make a light sponge in a 29 cm round cake pan using my new Kitchen Aid.Do you have a foolproof recipe.Have loads of eggs.Is it better to cook on fan forced oven or normal.
Cheers
Brenda
Look at http://www.kitchenaid.com.au The gluten free sponge is easy and will produce a great cake. You can use wheat flour if you wish (but no gum) if the cake is whheat based.
I always bake without a fan.. bake in the centre of the oven….
Enjoy your sponge
JO
Question regarding Chocolate beetroot cake, is the beetroot cooked or raw for the recipe.
Thanks. Anita
The beetroot is raw!
Its the most delicious cake
Happy baking
JO
Hi Jo
Can the stuffing for the Christmas Pork be made with the grinder
Thanks Kathy
The stuffing is great in the food grinder. You can grind just about everything in this attachment…all meats, breads, buscuits, fruits, vegies and herbs, firm cheeses, loads of food except some nuts and coffee beans. (these are too oily)
Happy Cooking
JO
Hi Jo, have also just achieved one of my lifetime ambitions of owning a KitchenAid. Have the beautiful red one ( I was going for the Bronze but I couldn’t access it.) I also purchased the grinder, but didn’t get the stuffer. Can I make the sausage recipes on your site “skinless”. Will they hold together or should I add / do something else to the recipes?. Also should I cook them at a slightly lower temperature? Also can you let me know the best cuts of meat to use to make sausages. Many thanks for your time.
Hello,
How wonderful you have a standmixer… I know just how are feel!
Sausages: please have a look on the official Australian site http://www.kitchenaid.com.au for some of my recipes. The pork and prune are sensational and the Thai chicken too.
You do need a stuffer, but can do sdausages with skins or skin less, but the stuffer is required to pipe them through.
Enjoy the recipes and if you have any question, I am here
Happy Cooking
JO
I purchased my stand mixer about 7 years ago and absolutely love it. I absolutely LOVE the chocolate pie recipe that came in the back of the instruction manual that was with it. However, I have lost my book and can not seem to find that recipe anywhere. Can you please provide me with the chocolate pie recipe that would have been in the original book for model SKM150PSMC about 7 years ago.
Hello,
I am sorry i can not help you with this. Any of my recipes in the Australian website are not a problem, but I feel this bookllet and recipe came for the USA. You could try customer service on 1800 990 990
Delighted you LOVE your standfmixer!!
JO
Hi Jo, What would your suggestion be, given that different recipes I use are from all over the world
I have a chocolate cake that I found on a South Africa website. Should I just use Australian cup measurements for all? Confused.
Hello
If you have a weight do this… scales are the best option for everything. Possibly in the back of the cook book its gives you some weights if not in each recipe.
Otherwise yes use Aust standard cups and spoons…
You will also get to know if something is a little too thick, thin, sweet or has excess sugar when you love a recipe or have made something similiar before.
Happy Baking
JO
Hello Jo, I am hoping you can clear a query for me, I have just learnt that US measurements for baking are different from Australian, UK and NZ. For example 1 tbls for US = 15ml and Australia 1 tbls=20ml. would this also include the cup measurements? If so if using a recipe from a different website eg US, UK and NZ would you have to change spoon and cup sizes we use in Australian measurements?
Very confused, Maria
Hi Maria,
yes iots a little bit of a nightmare.
They are all different!
To me the biggest issue is the table really. The Aust tablespoon is indeed 20g. Others are 15g.
This shows up in measurements of say flour in a white sauce… it will be note quite thick enough if your spoons are 15g and the recipe is Australian.
The cup measure dilema:
USA= 237g
UK= 284g
AUS = 250g
I f you start adding a little extra flour here, I little less sugar there and a little more milk… your cake is well not quiet right!
The best thing to do is make sure you have Aust standard cup and spoon measures when you are using Aust recipes.
Other than this use weights only. Many recipes will give you a weight and a cup measure.
I hope I have helped.
Jo
Hello Jo
Would you please be able to explain the differences bewteen the Artisan Blender KSB560 and the Platinum Blenders?
Thanks Vicky
Hi Vicky,
Please call customer service on freecall number: 1800 990 990. The girls with assist you with all the technical information
I am here for you if you need recipe advise.
But both blenders are marvellous!
Jo
Hello Jo, I found a cup cake recipe that use oil and not butter. Method is to mix sugar, eggs an oil together the add the other ingredients. Do I use the K beater or the whisk?
Maria
Hi Maria.
Use the flat beater for all mixing, beating and even folding. The whisk is really only for egg whites or cream. The whisk earates dramatically and this for cake mixtures can be a disaster as often the cake will rise and rise then CRASH in the oven.
Enjoy your cupcakes
JO
10/15/12
Hi Jo:
I purchased a Kitchen Aid Pro 600 series mixer and I am having trouble making my cakes they always come out dry. I am a great baker with a hand mixer making my cakes, however when I use this mixer and use the full creaming method, i.e. creaming the butter with the sugar for 5 minutes (at room temp), then add eggs (always at room temp) one at a time and beat on low fir 1 minutes after each addition and then add alternately the flour then milk beating on low just until combined.
I have called Kitchen Aid customer service regarding this problem and they advised that I adjust all of my cake and cookie recipes accordingly to the Kitchen Aid recipe book that comes with this mixer.
I have spoken to several of my friends that have the Artisan mixer and they don’t have to do this.
Please advise I am desperate.
Thank you.
Paulene Nesbitt
Hi Pauline,
Sorry for the late reply getting back toy you.
Dry? hmmmm – I always feel this is the oven or position of the cake on the shelves? Also I bake with out the fan (99 % of the time), can you turn your fan off?
Your method sounds perfect for mixing etc…. you can however over mix and remove the air? This can cause dryness in texture, but by your description you are not doing this. However when adding flour pls ensure you ate only ever on speed 1 and yes its the briefest of mixing possible.
Other thoughts are the brand of flour and have you changed your measuring cups or scales?
Could I ask you to possibly try one of my recipes on the http://www.kitchenaid.com.au recipe site…. the perfect cupcakes are just that!, the chocolate beetroot cake is simply devine, the whole pear cake or the happy Birthday butter cake…. I make this over and over.
Let me know the outcome, I so want you happy and delighted with your mixer
JO
Hi, Jo,
I have made a favourite cheesecake recipe but find using the mixer with either the beater or the whisk attachment that the mixture doesn’t seem to be as fluffy as using a normal hand held mixer.
Is this right or am I doing something wrong???
Hello,
Please make sure the cream cheese is at room temperature. if its a chilly day the stainless steel (which is desohned to keep mixtures cool), could be setting the mix a little. So I alwasy fill the bowl with hot water then dry it, just before using if a chiily day (remeber the mixer is a commercial style applainces and is for hot restuarant kitchens and bakeries etc… where is quite warm. In summer when it is hot it is a big asset…. your mixtures will stay cool.
Alwasy use the flat beat (the whisk is for cream and egg whites), start on speed 1, then increase to speed 2, then four then 6. It will quickly whip into a thick lovely mixture.
Let me know how you go, there are many recipes on the website. http://www.kitchenaid.com.au I thuink you will love these, maybe take a peek!
JO
Hi Jo, I want to make some salted caramel ice cream and also licorice ice cream, I have a licorice ice cream recipe from Epicure magazine, should I follow that recipe or is there a way that I can convert it for my ice cream maker? I really want to make some adventurous ice creams like nougat etc as well as the salted caramel, so will you be doing any recipes like that?
Hello Vyonne,
What yum flavours.
You can add any cold creme anglaise base or well chilled sugar water base… with no limititation on the flavour or fruit to the ice frozen cold KA ice cream attachment.
All you need to consider is the temp of all – everything COLD!
Put the unit together and turn to speed 1, pour the COLD mixture into the bowl quickly.
The churning process can be from 12- 20 minutes.
The mixture is ready when it has grown and is increasing in size up around the paddle OR the mixture is so very thick the paddle is pushing it around the bowl or the ice cream attachment is melting, therefore it can no longer chill the mixture.
In the middle of summer – minus ice cold cooling in the kitchen, you need to work quickly, very quickly.
There are plans for many new recipes for next year… we have a supply being released each month until then.
Yes I would like to do many other ice creams and variations.
Use the recipe from Epicure, I am sure it will work a treat!
I hope I have helped you
JO
Hi Jo,
The other day I attempted to make the roasted pumpkin and ricotta ravioli and it was a disaster. The pasta was fine but the pumpkin filling was really really dry. I followed the recipe but was still disappointed with my result. Is there anything else I can add to the filling to make it more moist.
Thanks
Daniel
Hi Daniel,
Im sorry to hear that.
I tripple test and then make again for the photpgraghy shot and i remeber it was delicious… but lets see what could have hapened and what you could try.
1. When you roasted the pumpkin, was is soft and tender. There should also have been some lovely juices
2. Did you use full cream ricotta? The light is not very luscious.
You can add some softly sauteed bacon, pinenuts, chopped almonds.
Also, you add more ricotta or drizzle a litle more oil over the pumpkin.
Good Luck, I hope the next attempt is perfect!
I hope I have helped you.
Hi Jo, My new kitchenaid mixer is being used to mince gravy meat. I am doing bulk at one time ( 2-3 kg) and after a kilo or so has gone thru, black, grease looking smeg starts coming out thru the centre of the grinding plate into my mince. What is going on? Where would this grease looking substance be coming from as all parts have been cleaned thoroughly. Thanks
Hi Mel,
This is force being applied to the attachment. This occurs when you PUSH the meat into the grinder.
The action of the grinder is to ‘catch’ the meat and take it down into grinding.
Please have the meat well chilled, as this also helps grinding.
I have tested grinder extensively with chilled meat , cut into long pieces (strips) and found this BETTER than cubes, as they naturally go down into the grinder. With chilled meat in strips and do PUSHING firmly into the attachment, The result is excellent.
I have also used meat that is barely chilled and cut into cubes, then PUSHED it forcing it into the grinder and yes after much mincing i did get the oil. (this as my aim to see why it happens)
Pls use strips of chilled meat and chill well – I am sure you will be happy with the result.
I hope I have helped you
Jo
Hi Jo, I’ve just bought a red Artisan stand mixer for my 40th! I love it. Can you crumb biscuits in it ie. for a cheesecake biscuit base? If so, which attachment would I need to use?
Thanks
Petrina
Hello,
The food grinder is fabulous for all grinding and mincing and it also does great biscuit crumbs!
JO
Hi Jo
I used your meringue recipe. My meringues turned out sticky n soft not like those crispy solid hard ones I buy from stores.
Do you know why pls?
Thks.
Hazel
Hi Hazel,
It could be a couple of things:
Firstly especially in a home kitchen meringues are often not good when it is raining or a humid day. They do badly in the humidity.
the recipe i have on the website, prouces a srisp outside and soft chewy marshmellow inside. If you do not want the soft chewy inside, dont add the cornflour & vinegar. With out these the meringue will cripen through out
Temperature: I wonder if you oven temp is correct? and how long did you bake for? if your oven temp i lower, you simply need to bake longer, until the meringue baically dries out. Is your oven gas or electric?
Sugar: did you beat it in very well? If you rub your thumb and forefinger toh=gether the raw meringue will be smooth.
Egg whites: they need to have absolutely NO yolk prsent and the bowl must be clean and very dry
Texture of the meringue: was it very thick so it? did iy ‘hold’ not falling off the whisk?
We will solve this!
JO
Please let me know your ansers and we will go from there?
Can I ask if you have baked a sucessful meringue before?
Hi. Jo. on the 8th.Oct. demo after witch I purchased a mixer . However you also said the recipes for all in chocolate cake . could you please send it to me as I have been unable to find it on the web site.having said that I am not very computer literate as I am still learning.
Yes of course, but there are hundreds of wonderful recipes on the http://www.kitchenaid.com.au website…. you will love them, so pls have a look
He’s my chocolate cake recipe:
Basic chocolate cake
To make the icing: This can also be doubled for a large cake.
Recipe: makes one 20cm high sided cake, but can be successfully doubled for a large cake.
2 cups (300g) self raising flour *
½ cup (55g) dark cocoa
185g unsalted butter, at room temp
1 cup (220g) caster sugar
½ cup (75g) brown sugar
1 tsp vanilla extract
3 large eggs, at room temperature
250mls milk, lightly warmed
2 tsp white vinegar
2 Tbs (38g) sour cream
Icing: (this makes enough for the middle, sides and top of the cake; recipe can be halved if desired)
300g unsalted butter, at room temperature
400g icing sugar mixture
200g dark eating chocolate (or good quality dark cooking chocolate), melted
1. Preheat oven to 180 OC (160 fan forced). Butter the sides and line the base of a high sided 20 cm pan. (I line the sides so the paper comes up above the top of the tin), this gives you a very high sided cake.
2. Combine the flour and cocoa. You can do this using the standmixer with the whisk attachment and whisk on a low sped until combined, or stir the mixers together with a small hand whisk. Set aside.
3. Attach the flat beater to the mixer, beat the butter on speed 6 for 1 minute. Add the sugars and vanilla and beat on speed 10 for 5 – 7 minutes or until very light and fluffy. You might need to wipe the bowl down a couple of times during the beating.
4. Add the eggs one at a time and beat very well in-between each addition, at least 30 seconds. The mixture should look very light and fluffy.
3. Turn off the mixer; add the flour cocoa mixture, soured milk and sour cream. Mix on speed 1 for about 15 seconds or until just combined.
4. Pour the mixture into the prepared pan and smooth the top. Bake in the lower 1/3 of the oven for 1 hour 10 minutes or until firm when touched. Allow to cool 10 minutes before turning out onto a cake rack to cool completely.
** This cake can be doubled to make a large 28cm deep cake. With a large cake, it can be difficult to get the centre to cook and the cake the cake to coo through perfectly, so top the cake with a large greased sheet of foil and secure lightly to the sides of the pan. Allow to cook a further 8 or so minutes. This technique ‘steams’ the cake and cooks the centre.
5. Ice once completely cool.
Hi Jo,
I just wanted to check with your gluten free feather light sponge cake, if I make the wheat based version, do I use plain or self raising wheat based flour ?
Regards
Karen
Hi Karen,
You can use self raising or add baking powder to the plain flour
Happy baking
Hi Karen,
The recipes (many many lovely ones), are all on http://www.kitchenaid.com.au Pop chocolate into the search and many lovely recipes will appear.
You can also call customer service on 1800 990 990 and customer service will help you.
Its called ‘one bowl chocolate cake’ an is written for the food processor, but you can also make it in the standixer.
Happy baking
JO
Dear Jo there was a chocolate cake on tvsn you made with the mixer but you said it was made by the food processor can you send the recipe thanks
Hi Raymond,
Its a great easy cake. The recipe is on http://www.kitenaid.com.au (official recipes), pop chocolate into the search. its a one bowl chocolate cake. Yes written for the zkitchenAid food processor, but so easy made in the standmixer.
You can also call customer serie on 1800 990 990 if you are haveing issues locating it.
Jo
Hi Jo,
I would like to make a dip using a 250g block of cream cheese, garlic and sundried tomatoes. I have a KA food processor and a KA blender. Which appliance would you recommend to make this recipe? I’ve had my KA appliances for 18mths now and am only just now getting a chance to “experiment”.
Thanking you,
Tania
Hi tania,
the blender is better for more liquid things. It will blend, but you would need to add a fair amount of oil for it to be easy!
The processor is definately the applince for this. This amount may just fit into the ‘small’ bowl too?
use the multi purpose blade (small for the small bowl) and large for the work bowl.
You’ll be amazed how quick the processor is!
Happy cooking
Jo
Thank you so much, Jo. Will give it a whirl
Cheers, Tania
Pleasure Tania
Hi Jo, my 14yo son and I made this this afternoon and it was awesome! We ate almost half of it immediately and then served the rest up for pre dinner nibbles. I will certainly be looking forward to more experimenting. Thanks again for your valuable advice.
Cheers, Tania
Hi Jo,
Can I use my KitchenAid stand mixer to cut butter into flour? Or do I still need to do this manually by rubbing with my fingertips? And if so, which attachment should I use? The whisk, the dough hook, or the flat mixing blade?
Thank you!
Ling
Hello,
Your standmixer will do this so effortlessly! There is just about not a single recipe you cant make with your mixer.
Rubbing in:
Attach the flat beater to the standmixer. Place the flour into the mixing bowl. Turn mixer to speed 1. Drop the cubes of flour into the mixer. the flat beater will rub them into the flour. You can also rub in on speed 2 .
Not sure if you are making scones, pastry or a rub in crumble, but it will be delcious!
The flat beater is used for all beating, mixing, folding and rubbing in.
The whisk is only used for egg whites and cream (I also use it to sift flour)
The dough hook is for kneading bread and pasta
Have a look at the official recipes on http://www.kitchenaid.com.au there are hundreds and hundreds there…. they will inspire you!
Happy Cooking
JO
Thanks Jo! It worked a treat!
My kitchenaid blender (with glass container) has just started to leak from the base of the bottom. Any ideas, how to fix it? or whats wrong? Seems to leak from the side (have the seal on it) and centre.
Hello,
You need the thin rubber seal to be placed into the base. Have you put this back in?
Please call customer service on 1800 990 990 and the team will help you.
Any cooking queries, i am here to help
JO
Hi Joe
i would like to make your chocolate mousse i do not like dark chocolate and wondered if i could use milk chocolate and does it have to be cooking chocolate i was thinking of using a bar of dairy milk do you think this would work
thanks
elaine
Hi Elaine,
I have a wonderful recipe on the http://www.kitchenaid.com.au website, plus hundreds more!
Yes you can use other chocolate, i alwasy use eating chocolate for many desserts.
Take care melting the choclate, gentle heat and gentle stirring and the temperature of the chocolate must cool a little before it is added to the cream / whipped white and egg yolk mixtures.
Enjoy
JO
hi joe
thankyou very much i will give it a go i am sure it will be lovely once again thankyou
elaine
Hi Jo, our blender has started to leak from the bottom. I’m not sure whats wrong? I’ve been making green smoothies in it and its only about a third of the way full.
Hello,
Please call customer service on freecall: 1900 990 990. They will help you.
It sounds to bme like the seal is not inserted back into the base? The ladies will need the serial number to check on the model and warranty etc. They will sort it all for you, dont worry.
Any recipe queries please come back to me.
Jo
Hi there,
I have just ordered my Kitchenaid Artisan from TVSN after watching the demo. I can’t wait to get it. Where can I buy the large gless mixing bowl and and the shredder accessories for this mixer. Thank you
Caroline
Hi Caroline,
How lovely, you will simply love your ‘girl’ !! And be thrilled with everything you make.
The glass bowl and shredder slicer attachment are both available at TVSN.
Happy Cooking
JO
Hi last week on TVSN my mum saw you/ Jo make the Banana Cake, but can’t find the recipe for the one bowl banana cake using the stand mixer. Could you please send us the link or recipe?
Thanks
Hello,
Yes it is a great recipe.
Its one of my one special ones, but i am happy to share it with you.
Here is it:
2 cups (300g) self raising flour
½ tsp bicarb of soda
Pinch salt
3 large over ripe bananas, roughly broken into pieces
125g unsalted butter, softened to room temperature
¾ cup (165g) brown sugar (lightly packed not pressed into the cup)
¾ cup (150g) caster sugar
2 tsp vanilla extract
3 large eggs, room temperature
½ cup natural yoghurt mixed with 1 tsp vinegar
• Preheat the oven to 180oC. Butter and line the base and sides of a deep 22 cm cake pan. Place the oven shelf in the bottom third of the oven.
•
• Combine all the flour, soda and salt into a bowl and using a little ballon whisk, combine together. Set aside. (I am a lazy cook and NOT a fan of sifting, this little cheating method works well).
•
• Place the banana chunks into the mixing bowl on your standmixer. Using the paddle, beat on medium speed( speed 4) for about 20 seconds or until mashed. Remove and set aside. (wash and dry the bowl and paddle)
•
• Place the butter, both sugars, vanilla and eggs into the mixing bowl. Using the paddle beat onspeed ( 8) for 7 minutes or until very thick and creamy
•
• Add the banana, flour and yoghurt. Mix on speed (2) until just combined. Increase to speed (4) and beat 1 minute or until creamy.
•
• Pour the batter into the pan. (spread the top down with a spatula until the top is smooth- no peakie bits)
•
• Bake 45- 50 minutes. Or until the cake is golden and firm to touch. Stand 5 minutes before removing from the pan. Place on a cooling rack to cool completely.
•
Happy Baking
JO
Thank you, keen to start baking
Pleasure,
Enjoy- its a lovely cake.
Jo
Hi ,
Can you please take me off your email list .
Thanks
Of course, I have forwarded your request to marketing
Happy Cooking
Jo
Hi Jo,
I got my Kitchenaid stand mixer yesterday and I decided to make macarons. The recipe I use requires me to make an Italian meringue. So I had 40g of egg whites in the mixer and added the sugar syrup, but the syrup just splattered all over the sides of the bowl and stuck there. Also at the bottom of the bowl there was left a lump of sugar syrup. Any tips to getting the syrup to incorporate into the egg white mix?
Regards Jo
Hi Jo,
This is all very flexable!!
To begin, when adding the syrup to the mixer , have the mixer on speed 1 only and quickly pour the syrup down the side of the bowl. If the syrup falls into the attachment , yes it will splatter.
Making an Itlain merigue takes a little practice in regard to the absolute correct consistency of the beaten whites to the absolute correct consisitency of the syrup. If one is too thick or the other is too then, it makes for a terrible macaron. It also causes a disiaster in the bowl, as you have experienced.
Do you use a sugar thermometer to achieve the correct syrup thickness? I like to use 118oC. This is perfect. Your egg whotes must be at least 2 days old and at room temp. i leave mine on the bench for 2 days before using them.
I also like to add powdered egg, as this stabilises the mixture.
can i suggest a great make shift recipe? On the http://www.kitchenaid.com.au website have a look at coconut macarons. It is not a French style recipe (as in a real one) but nakes a great French / English combination – sort of!. You can bake them for 22- 28 minutes depending on how crisp you want them. They are a cheraters version, but a good easy recipe.
However, I love a proper macaron and am thrilled you are making them!
Have fun
Jo
Hi Jo, Can you please tell me how to make mashed potato in my stand mixer. I am unable to locate the recipe on the website. Thanks, Kerryn
Hi Kerryn,
Hello. cook your floury or all purpose poatoes until tender and drain well. Place into the mixing bowl on your standmixer while still very hot.
Attach the flat beater.
Add a good dollop of butter and a good dash of milk (i warm it in the mixrowave first…. this will make the mash really creamy), add salt and papper.
Turn the mixer to speed 1 and mix about 6- 8 seonds of until the just combined, increase to speed 4 and beat about another 10 seconds.
Thats it!!
Jo
Hi Jo. Firstly I just want to say how much I love kitchenaid, so much so I have 2 daughters, so I own 3 kitchenaid mixers so when they move out, each can take one with them.. And anything else I can replace with kitchenaid, I have
).
My question to you is that I have recently been given the not so wonderful news from the doc that I can no longer have dairy, gluten, or wheat to try and regulate a sluggish thyroid through diet. I also already use natural sugars in cooking where sugar is required
Can you give some recipe suggestions for those of us who have multiple food intolerances ? I would really appreciate it as i am finding it a tad overwhelming at times finding something to cook other than the usual vegies or salad and lean meat.
Keep up the wonderful work Jo. I still tune in to watch on tvsn even though i already have my kitchenaids, I love watching for the wonderful recipes you bring to the programme.
)
Cheers, Bridget
Hi Bridget,
I am thrilled you love KA so much as you knw how I feel about my mixer too!
Now this news yes initially distessing but there are many ways and alturnatives. Please hve a look at the http://www.kitchenaid.com.au website for the official recipes. I myself stay away from gluten, (as much as i can and my sone has food allergies too), so there are recipes on the site you will love.
Dr Sue Shepherd has a sensational range of cookbooks with great recipes, so grab some of these. Another book that is great is another colleague of mine Spencer Clements. His book is called Edible For the Irritable.
I am not a lover of margrine at all, but the best brand for you to achieve a good cake is Nutalex and my preffered gluten free flour is Macro Plain of gluten free flour (Woolworths), youll find it with the flours. Also Orgran is very good. Both of these have a gum added so the texture of the cake is quite good.
Another website is Vitarium. They do a big ‘bake’ off each year and i think you will find many recipes.
There are specialty food stores with loads of food substites and food festivals to help you. Google gluten free and see what comes up.
Hang in there and i am sure you will find a whole new world of wonderful recipes, but yes intially it seems terrible
I hope I hear you are baking and cooking and enjoying food again
Regards
JO
I cannot thank you enough for all this wonderful helpful information Jo. I will definately keep you posted. You have made me feel a lot less overwhelmed . I m now looking forward to throwing myself into a new way of cooking in my kitchen. You were the first person I thought to turn to. If anyone would know, it would be the wonderful Jo. Thanks again x.
Thank you Bridget, for such a lovely email and taking to time to let me know
Very much appreciated
JO
Hi Jo, I am needing some info regarding the use of ice cream scoop to measure out cup cake batter, the one I have seems too big, I have researched and there are scoops 1 table spoon and 1.5 table spoon size ect, which would you suggest to use?
Maria
Hi Maria,
Yes there are some various sizes. I have 4 different in my draw. 1 looks ‘larger 2 medium sized and then a tiny one! The other issue is all patty case papers are different too. There are 8 various sizes in that draw!! Some are from the supermarket and others are from a specialty store, others are purchased on line from the USA…. yes i have a collection!
The main rule of thmb is too not over fill the patty case. I nice scoop of mixture that comes to about 3/4 to the top of the case, will spread out and rise just to the top… giving you perfect looking cup cake.
Sorry cant be mpre specific… i select the patty case i want then look for the scoop that suits.
Happy Baking
JO
Hi Jo,
I have a few questions:
1. When do you use the flex edge beater?
2. I have the KSM 150 model – will a glass bowl fit on my machine?
3. Im looking at purchasing the ice cream maker – can I use it to make gelato? Do you have a recipe for gelato?
Thanks
Hi Tina,
Here are your answers…
1. The flex edge beater is used mostly for creaming butter and sugar or for a cake batter that is mixed until smooth. I have also used it to make quick dips with things like soft avocado, canned white beans and roasted vegetables.
2. Yes you can also use the glass bowl.
3. The ice cream attachment will make all ice creams, sorbets, gelati and water ices.
Have a look at my recipes on http://www.kitchenaid.com.au (officil recipes).
Happy Cooking
JO
Good Morning Jo,
love the Kitchenaide and say you on the TVSN, totally loved it, and yes i was so tempted to buy a new machine, mine is 18mths old, anyway back to it, need the reciepe for the sponge cake, lost the link and now are hungry for it., cheers Melinda
Hi Melinda,
Thank you Im gald you love your KitchenAid mixer and the segments on TVSN.
Pop onto http://www.kitchenaid.com.au (official recipes), there are hundreds there and i guanantee they will all work perfectly for you.
There are many cakes on there and yes a good sponge!
Happy baking
Jo
Hi Jo,
I have an american recipe book that was given to us by an American exchange student, and the recipes call for a stick of butter. Do you how many grams this would be equal to?
Thankyou
Kristy
Hi Kirsty,
Looks like you already have an answer from a lovely USA resident! Yes, 1 stick of butter is 115g. if you are baking a sweet item , i like to use unsalted butter (if its something special use continental unsalted butter, as that touch of culture adds to a wonderful texture). For savoury use standard butter.
Happy Baking
Jo
Hi Jo,
I am having difficulty making my cupcakes light and fluffy with my standmixer. Am I overbeating it, or is it beacuse the ingredients have come from the fridge? Also saw you on TVSN and noticed you said that sponges are made with the whole egg? Does this mean with all the sponge recipies I have I don’t need to seperate the eggs I can just use the whole?
Thanks
Stacey
Hello,
With your cupcakes yes I feel you are over probably overbeating. The mixture quickly rises and holds so much air but then in many cases it can collapse. Initialy it is common for everyone to over beat, the planetary action is so amazing the mixture beats very quickly. The normal rule of thumb is to reduce the beating by around 1/3 as to what you would do in ‘another’ mixer.
For bst results ALWAYS have ingredients are room temperature, especially in cold weather. I always give the butter a quick microwave and wamr the milk and eggs. The stainless steel bowl can be very cold too (in cold weather), so 1st step for me to to warm the bowlwith very warm tap water to which i usually pop the egs into also. i then weigh and measure all , prepare the pan etc. When its time to bake, i remove the eggs, quickly dry the bowl, add the room temp butter and off you go.
The stainless bowl is just fabulous in hot summer months, but if you live in a cooler temp, you need to warm it. (please remeber the standmixer is used commercially, it is actually especially made for hot bakeries and commercial kitchens, where the ovens are blazing… in this enviroment the cool stainless steel bowl is perfect and prevents splitting and curdling).
Sponges: there are difference ways to make a sponge, mostly I myself do a whole eg version. The KitchenAid website has my recipes, there are hundreds to enjoy.
If your sponges are tough you are over beating them.
I would suggest you look at the ‘perfect cupcakes’ and’ sponge cake’. (it is a gluten free recipe, but you can also use plain wheat flour)
I am here always to help you, let me know how you go.
Happy baking
JO
Hi jo
Just wondering when making butter cream am I best to use flat beater, or whisk. I normally use the flat beater.
Many thanks
Giovanna
Hi Giovanna,
Always use the the flat beater for beating, creaming and mixing .
The whisk is best used for egg white mixtures only.
Happy Cooking
JO
Thank you
Jo,
I’m really wanting to know if KitchenAid has a tried and tested recipe for pistachio macarons to make using the stand mixed?
Amy
Hi Amy,
There are many recipes on the http://www.kitchenaid.com.au website but not for pistachio macarons. However there are old fashioned coconut macarons.
It is one of my favourite biscuit recipes!
Happy baking
Jo
Hi Jo,
I am in the UK and have recently purchased the Artisan Stand Mixer. I am a bit of a novice to baking but enjoy trying. For a UK victoria sponge rec it is 4oz of Flour, 4oz of sugar, 4oz of butter and 2 eggs. Along with vanilla and baking powder. Once the ingredients and sieved and added into the mixing bowl how long would you recommed mixing them for and at what speed? Is there somewhere I can obtain a list of approx mixing times as I am struggling to use the mixer correctly…. I think?!
Many Thanks and warmest regards
Amy.
Hi Amy,
You will simply love baking with your standmixer. Please have a look at our Australian recipes on http://www.kitchenaid.com.au in umder offical recipes. We have hundreds for you to look through.
There is a terrific gluten free sponge (which you can also simply make using conventional wheat flour or simply cornflour if you wish also).
The general rule of thunb when using your own recipe with the standmixer is to reduce the beat time by about 1/3. The standmixer aerates like no other, so imitially over mixing can sometimes occur. ovr mixing willause the cake to appear to be rising beautifully then it falls.
Check out the recipes on the website and come back to me if I can assist you futher.
Happy Baking
Hi Jo,
what did I do wrong? I used warm water, yeast, honey, salt, olive oil and flour. I used the dough hook to combine. Then I let the dough rise for 2 hours, but it rise not as “normal” only 1/3 more. Can you please help me?
my husband bought me a Kitchen Aid Platinum Collection Stand Mixer with glass bowl. I was sooooo happy and wanted to make our favourite pizza but the dough wasn’t very good
Hi Julia
So happy to hear you have a lovely husband who treats you with such a gorgeous gift. That does sound interesting as I make doughs in my standmixer all the time and find the results to be fantastic. There are always a number of reasons as to why things can possibly go wrong in the kitchen. I guess it’s part of the science of cooking…trying to work out what could have happened. Sometimes yeast can be temperamental? I actually had a batch a few weeks ago that didn’t rise and I figured out eventually that it must have been “off” or old. Sometimes the water can be too hot which can prevent the yeast from activating. Or sometimes it can just be the weather on the day….too cool or too humid can have an effect. Remember too that your standmixer is very powerful so be careful not to overknead your dough. I would love you to have another go. Perhaps try one of our dough recipes on http://www.kitchenaid.com.au as these have all been written and triple tested by myself. Then if you are still having problems I would be more than happy to hear from you again and help you to solve them.
Good luck.
Hi Jo
I have recently purchased the pasta roller. If I make lasagne sheets, do they have to be pre-cooked before adding to the lasagne.
Hi Roxanne
What a great purchase. The pasta roller is one of my very favourite standmixer attachments. Fresh pasta always cooks much faster than commercially made dried pasta so you will not need to pre cook it. Just make sure you have enough sauce/liquid in your sauce for the pasta to absorb while it cooks.
You may like to try this delicious spin on a lasagne from the KitchenAid Australia website for some inspiration.
http://www.kitchenaid.com.au/au/recipes/item/202-four-cheese-summer-style-lasagne
Happy cooking!
Hi Jo I’m not sure if you have already received my comment but there is an ingredient missing in the
‘Rowie Dillon’s Lime and Coconut Cake’ recipe – 4th line down, after the ’140g (1 ¼ cups)’ in the list. Thanks
Hi Heather
My understanding is that this little error has been rectified and the recipe should be all ready to go now. Thanks for your feedback.
Happy cooking!
Hi Jo, I have purchased the Ice Cream maker and found a video of you demonstrating making the vanilla icecream, now I cant find it is it possible to send me the link? also I am having trouble attaching the to my mixer, I have the Artisan KA and was told that it could be used with this model? thanks, Maureen
Hi Maureen,
I think the best thing is to call customer service on free call number
1800990990.
The lovely gals will take it all through with you and send you the link you are wanting
Any actual recipe queries, i would love to help you. There are also loads of sensational recipe on http://www.kitchenaid.com.au.
Jo
Hi Jo
Can the pouring shield be used with the glass bowl? My mixer (the 156) seems to throw the dry ingredients out of the glass bowl when I first start mixing. Kristy.
Hi Kirsty,
No the shield is a little too thick (the width of the glass) for the shiled to sit snuggly on.
For this reason it is not sold with the Platinium mixer.
The glass bowl is make of solid thickened heatproff glass so its durable.
All other attachments etc will fit between the 156, 150 and bigger commercial K5.
I hope I have helped you
JO
Thanks Jo. Have you got any tips on how to stop the dry ingredients from being thrown out of the bowl?
Kristy
Hello again,
I often use the glass bowl (especialy for demos and TV). Add the the dry ingredietnsd and mix on speed 1 until combined, then if adding moist ingredietns you cn increase the speed to 2, then 4 or 6 . This depends on what you are making and what attachment you are using.
If adding flour to a cake mixture, combine on speed 1 until together then increase the speed. Remember the planetary action of the standmixer is amazing and the attachment touches 67 places places in the bowl! So if the ingredients are dry and the speed is high, yes the flour etc wil fly out… keep the speed low until combined.
If its a specific recipe your having issues with, come back to me and ill solve it.
I hope I have helped
Jo
Hi Jo
Have just tried to make the carrot cake in my new aeg oven on 140 fan forced. After cooking it an extra 20 min over and above the recipe it is still sticky on top and yes I did try the bit with the foil. Any suggestions and should the fan forced temp really be 140?
Hi lois,
Hmmm yes you should maybe increase a little? I cook the cake in a standard static oven on 160, so in theory you reduce the temp for fan forced.
Go upto 160. The reason the cake is cooked a little lower and slower it is quite thick and dense.
I hope you got it cooked and liked the end result!
Happy Baking
JO
Thanks for your reply. My carrot cake is ok but I will have to try it again to make it better. It’s a good recipe.
Good luck, let me know how you go
Happy Baking
Jo
Hi Jo, Is there a video on the assembly and use of the egg whip. I just can’t seem to get it assembled correctly for use?
Regards, Glenda
Hi Glenda,
I am not sure how you are having trouble? All the attachments go onto the attachment head in the same way. It is like changing a light bulb…. you ligt up the attachment , push up and wiggle it around a little… you will hear the attachment click and its in. I think maybe you are not pushing it up?
Maybe call customer service on free call number: 1800 990 990 and the lovely ladies can talk you through it
Jo
Yes Jo, the customer service lady was able to set it straight.
The Artisan food processor instruction manual refers to the egg whip attachment as a 4 piece unit, however the reference to the stem was what confused me.
There is no stem for the egg whip – the 3 pieces just slip onto the power shaft..
Reference to the egg whip stem is a misprint! I hope this helps anyone else who is confused. I’ll try the egg whites for the pavlova now – yum!
I am so much enjoying experimenting with my new processor.
Hello,
I am so pleased they could help. But silly me I thought you were talking about the standmixer, its the hero of meringue.
There are some delicious recipes on the website, i highly recommend the carrot cake, citrus pinkies and the one bowl chocolate cake, plus heaps more. http://www.kitchenaid.com.au . you also might enjoy Top Table.
If you have a recipe question, I am always here to help.
Happy Baking
Jo
Help, Jo. How do I beat eggs whites less fluffy?
For sponges and meringue, the Kitchenaid artisan egg whisk is great. I get superb volume. But for tiramisu, it is so voluminous that the desert tends to break down a little, and the flavour of the cheese is slightly lost. (I beat egg whites with sugar, then beat egg yolks with sugar before adding cheese.) Do I beat at a 6 speed rather than 8? Do I use the batter attachment instead? Do I beat on 8, but don’t dissolve the sugar entirely?
Hi Jenny,
Yes of course you can reduce the speed to 6. The whisk is so very effecient, it is easy to over whip the egg whites. especially is the egg are fresh and at room temp. you almost blink and its done!
No you cant use the flat beater (it is for creaming and beating, mixing) – it will not whisk, just stay with the machine and watch those whites!
Jo
Thanks Jo Appreciate your advice
Hi Jo – Foxy Roxy got a workout over the weekend again! My waistline will pay eh eh! Have a questions though please. When I cream butter it seems to “cake” the side of the bowl and doesn’t get “mixed” by the flexible or standard beater. Would the beater need adjusting? I have “seen” you comment on the video that if it hits the side of the bowl you can adjust it …. could it need adjusting the opposite way please?
Thanks Jo. Would you recommend another large bowl or the smaller one?
Hmmm, I have a additional large , small and glass bowl!! But look at my job, recipes and creating every day!
I think you like a smaller bowl so purhaps that would be the best choice.
Jo
Hi Jo, I was wanting to purchase the vegetable strainer for the main purpose of buying it to process Artichoke leaves ie get the pulp and ditch the skins. My husband loves making Artichoke risotto but has to spend hours scraping leaves to get the pulp. Would the strainer work? If it does what exact part do I need as I also have the meat grinder attachment? Urgent please
Hi Diana,
Articoke risotto – how delicious! Hmmm, I am truely not sure here? The strainer would work if the leaves where very soft, with the pulp cooked and tender.
I have only had sucess with solft pulp fruits such as tomatoes, cooked roasted apples, poached figs etc. Also I have roasted whole unpeeled onions, carrots and parsnips and popped them through with great sucess, but they have been cooked until very very tender.
I feel the leaves would be too fiberous and very little soft pulp would result.
I think this particular case is a ‘by hand ‘ job.
I hope I have helped you
Jo
I think you will need to
Hi Jo, just letting you and everyone know that the vegetable strainer is FANTASTIC for artichoke pulp extracting to make artichoke risotto. saved my husband about 1-1.5 hours ( 4 artichokes). He couldn’t believe how much pupl came out of the stems from the strainers compared to by hand and just fibrous material came out just about dry. have photos but cannot load.
Fantastic to hear Diana. It is always wonderful to have people share their different ways to use the kitchen aid standmixer attachments. I shall have to get into the kitchen and give it a try. I hope you have also been able to pop onto the KitchenAid Australia website to see some of the ways we have used the strainer in the past and give them a go! Happy straining!
Hi Jo, I have been busy making different cupcakes and having family and friends taste for comments. I was wondering can I substitute oil for butter in cakes what are the differences and if so how do I convert?
Maria
Hi Maria,
yes in some cases you can use oilin place of butter. This is more suited to a recipe like a carrot cake or banana cake. The method also needs to be suited to a ‘one bowl’ style of mixing, where all the ingredients are added intogether.
Oil works with some chocolate recipes also. You use 125ml oil for each 125g butter.
Traditional cream the butter & sugar recipes are not suitable as these rely on the creaming and aeration of the butter into the sugar.
Butter also adds a delicious flavourand butter crumb! (yes I am a butter fan)!
I hope I have helped you.
Happy Baking
Can you replace butter in cakes with colesterole lowering spread?
Hi leah,
Yes you can. But please note, spreads can have a water in them, this will alter the texture of the cake. Also the flavour will be different.
Jo thank you for your response. Given what you said do you have any recommendations for replacing quantities. I would prefer to use butter but have been told to try to reduce my cholesterole a bit so thought it would be wise to use the cholesterole lowering spread rather than not baking at all!!
Hi leah,
I was possibly a little too hash on butter spreads/ alturnatives. yes you can bake wwith them. With your health concerns it is the best option.
You use the same amount as butter and proceed with the same methods.
You cant stop baking!!
Hi Jo
I am sorry, I have only just received my KitchenAid Stand Mixer today and I am sure that this question has been asked before. I have purchased the Citrus Juicer, however was wondering if I can use the Fruit and Vegetable Strainer to juice oranges. I do have both, but thought that the strainer would be quicker – I have a lot of oranges. Perhaps a silly question, but I am very new
and couldn’t see a reason why I couldn’t use the strainer, but every recipe I have looked at seems to use the Juicer.
Regards
Tammy
Hi Tammy,
Not a silly question at all.
You have both attachments – your lucky!
I think the juicer will be quicker as you will only need to half the oranges. For the strianer you will need to cut into into pieces that will fit down into the hopper and I think you might find you need to peel them also?
I havent tried oranges in the strainer but I think the skin will be too tough and also if stained will add a bitter taste to the juice? Soft fruits (like tomatoes, poached whole fruits and berries are good for the strainer).
Hmmm, I think the citrus juicer is the best bet.
It is very quick, you no sooner pop the orange half on and its done!
Happy juicing
Hi Jo – “Foxy Roxy” has arrived. I emailed a couple of weeks ago and told you how excited I was as I was waiting for her to come. I have a questions please. When I made icing for my cupcakes I found the bowl was too deep to comfortably use. Would the 3ltr bowl fix this or do I need to continue to “decant” to a smaller bowl to be able to spread the icing? I know you will know the best way to handle it so thought I would “pick your brain” My Granddaughter loves foxy roxy too. I had a chocolate and sprinkles kitchen before we were finished! Great FUN!
Thanks for your help Cecilia
Hi Cecilia,
Thrilled your Roxy has arrived
Regrrding the bowl, it appears big however the attachments are made to go within 1 mm of the base and sides of the bowl. So you can actually beat a timy 1 egg with 1 tablespoon sugar or 2 egg whites in there. You can certinly do small amounts of frosting.
I in saying think its very handy to have an extra bowl, there will be many times when you have to beat an extra egg white or something and dont want to transfer mixtures from the original bowl.
make sure the icing ingredients and or eggs or what ever you are doing are not COLD – particularly during the cooler months as this cold only encourages the mixtures to want to stick to the sides of the bowl. abd if its a small amount your mixing it appeasr to seem impossible to combine or beat.
I always have ingredietns at room temp or lightly warmed (i always gently warm the milk and pop the eggs into warm water before use) etc etc
Happy cooking!
Jo
Hi Jo
A little while ago I asked if you had any recipes for the little glossy macaroon. I found the woman’s weekly macaroon recipe book and made a batch with my new kitchen aid but they didn’t turn out glossy (still tasted good but didn’t have the ‘look’). Would this be because I over beat the egg whites?….they were like marshmellow before I knew it……my new kichen aid is more powerful than I realized! Lol Do you have any tips for me, so I can make them just like they look in the book? Oh and also they didn’t have the ‘foot’ (the little risen bit before the glossy dome) I followed the recipe as it said. I would be grateful for any tips.
Thanks Karen
Hi Karen,
Yes i remember your question.
Macaroons: Yes they are quite a challenge… this is why the famous pastry chefs are alwasy so proud of their result.
The tips are:
Your egg whites would be too fresh! The chefs i have cooked with leave them out on the bench for 48 hours. Some of the very famous French trained say 4 days. (this is considered a bit of a trade secret). In Australia our eggs are so very fresh that often they are difficult to peel once boiled. The only except are poached eggs – the fresher the better!
Your almond meal also needs to be so so so so fresh also. The icing sugar perfectly lump free.
The recipe: All french chefs make a sugar syrup (which has to be just right) and beat this into the whites. I am thinking you used a recipe that simply beats the caster sugar into the whites? This style of method is also tricky…. you need to be good at it.
Yes I feel you did over the beat the whites. The other issue is the temperature of your hands when piping and the temp of your kitchen. You must also tap the trays on the bench and let them stand until they form a skin. Some say this is 10 minutes, some say 30 minutes. Your oven must be very even and spot on 150 C if not lower. Some advise to bake on about 135 C.
The KitchenAid standmixer is robust and powerful – this is why cooks and chefs all over the world love it so.
I have been asked to do a recipe for KitchenAid, but i feel it is more than a recipe… I dont like putting in recipes that can cause our KitchenAid lovers to feel dissapointed. This was a similalr situation for nougat. I eventually reworked and reworked the recipe to make it i hope fail proof. Many have been happy with their result. Nougat is also tricky.
Maybe you would like to try this recipe and the Vanilla Snow Pavlova too. They are both on the http://www.kitchenaid.com.au website under official recipes.
Good luck with the next batch of macaroons … they are a special biscuit to master!!!
It is also just practice and patience with this little one – its all about the texture. Keep going, if you dearly love them you will master it.
Macaroons are not something you can just ‘whip’ up! until your a master (and maybe French trained)!
I hope I have helped you.
Jo
Hi Jo – I am so excited!! I am 62 years old and am about to buy my first Kitchenaid Stand mixer. I have wanted one for SOOOOO long and at last my dream is about to come true. My stockist had to reorder as I want the red one & they sold the last one on the day I went to buy but it will soon be here. Next I am going to save up for the food processor! My granddaughter (4) is as excited as I am as she is just getting interested in cooking and baking. I know I sound like a little child but that’s how I feel. CAN”T WAIT!!!!
Hi Cecilia,
How exciting for you. I loved reading your delight!
A red mixer – I call her Roxy (i have one too), but you might have your own special name. Wonderful for you and your grand gaughter to cook together.
Enjoy your new ‘girl’ when you get her and please pop onto the official recipes on http://www.kitchenaid.com.au I tripple test all the recipes and guarantee you will love them. KitchenAid also have a specil cooking club called Top Table… you might like to join this.
Happy Cooking and if you have any queries I am here!
JO
Hi Jo,
for years now I have made the same butter cake recipe, which my family and I love. I have always used a hand mixer for this. I have tried making it using my very new and beautiful stand mixer, but the cake now feels heavier and dense. Could you please give me some suggestions as to why this is happening?
Thanks, Cheryl.
Hi Cheryl,
I think its a little like when you get a ‘new’ phone, it takes a little while to get usd to the new way / style.
My feeling is you are likely to be over mixing. This is quite easy to do as the planetary action of the mixer allows it to go to 67 places in the bowl, this is about tripple more than a hand mixer. The over beating can cause the cake to trap air which cant be held then it sinksand ruins the texture OR the over beating develops the gluten in flour and produces a tougher denser cake.
The method:If you are creaming the softened butter and sugar first, you should cream this until very light and fluffy. I normally cream for about 7 minutes. Then add the eggs (best at room temperature) and beat them in seperately – again the mixture should be light and fluffy. Add the flour and milk MIX lightly until just combined…. very little beating is required at this step.
If your recipe is an ‘all in one’ recipe, please add all the ingredients to the bowl – making sure the butter is nice and soft and the eggs and milk are at room temperature and mix on low for about 20 seconds to just combine then increase the speed to around 6 or 8 and beat for about a further 40 seconds to a minute, but thats about it!
The rule of thumb converting a standard standmixer to a KitchenAid is to reduce the beating by about 1/3.
You might like to have a look at the official KitchenAid recipes on the Australian site. I have written many – they are tripple tested and i think you will enjoy them. http://www.kitchenaid.com.au. I did a special butter cake (a traditional) American one actually for KitchenAids 90th bday a few years ago…. we called it Celebration Bithday Cake. The technique might be helpful to you.
Please let me know how you go, I would love to hear you are ‘delighted’ with your mixer very soon and whipping up pavlova, pasta, breads and hundreds of great cakes!
JO
Hi Jo, the bottom of my paddle beater almost touches the bottom of my bowl – is that right? i remember you mentioned something on one of your kitchenaid segments on tvsn. Also when baking and using butter should you use it straight from the fridge, melt it or room temp?
Hi Tina,
yes the attachment should nearly go right to the bottom of the mixing bowl (within 1 ml in fact). You can test this using the wire whisk.
Attach the whisk to the mixer and lower the head. Take n envelope and fold it in half. The paper should just fit under the whsik attachment when it is down in the bowl.
If you need to lower the head or if it is too low and you need to raise it… call the customer service team on 1800 990 990 and they will help you, its not hard. There is a screw that sits in the ‘neck’ of the mixer, you simply need a flat bladed screw driver and you can adjust it… turning to the right to take the head up and to the left will drop it down. But in the normal life span of many mixers you may NEVER need to adjust this, so dont worry. But the customer service team are there if you need them.
Butter: Yes room temppertaure always and this is actually when you can ‘squish’ the butter when you test it… room temperature is actually quite soft.
Have a look at some of the recipes on http://www.kitchenaid.com.au I think you will love them.
Happy Baking
JO
Hi Jo
I watched you on TVSN and was once again inspired to bake, made some of the fairy cakes, how easy is the recipe. Only concern was I used different cupcake size to test it our using 1/4 cup and ice cream scoop to place mixture in these sizes 700,550,560 and they all rose too high as I was wanting a flatter cake so I can decorate with butter cream icing. What did I do wrong? Should I try using less than a 1/4 cup?
When they were cooked and cooled a little I made myself a coffee as I had to taste test the recipe. The taste was sensational, they just melted in my mouth. I will make them again but do you have any words of wisdom for me.
Love Kitchenaid.
Maria
Hi Maria,
I am pleased you enjoy the TVSN segments – so do I.
With your cupcakes, yes they sound a little too full, so just reduce that a little and you should have a flat top. Also bake in the LOWER third of your oven and if possible turn your fan off! Many oven are too hot and dry…. this will play havoc with a cup cake!
Have you tried my recipe for The perfect cupcake? Its on http://www.kitchenaid.com.au
Happy Baking
JO
Happy baking
Hi Jo
I purchased a new Artisan Kitchenaid just last week. Have already made bread twice. However when kneading the dough (500g flour) on speed 2, the head seems to jump as though it is not locked down (which it is). Is this normal? I am very happy with my new toy (in Empire Red so that everyone who comes into my my kitchen can see it and be envious!. My machine came with a bonus mincer as well! I look forward to many happy hours mixing and baking
Sondra
Hi Sondra,
For your bread go down to speed 1. Kneading is good done on speed 1 or 2, I think speed 1 is better as the slower you knead the more you duplicate the actual speed of kneading. This jumping sometimes happens but if it is becoming regular, pls call customer service on 1800 990 990 and they will advise you of a repair person near you. The head may need a ‘little’ tighten.
Remember the mixer is habd esembled – not made by machines! It has a 5 year warranty so all is good. Ple be sure to register your machine, you can do this with customer service or on the website
Happy Baking
Jo
Hi Jo I was watching your show on TVSN yesterday and you made a sponge cake, I am unable to find the recipe I can only find the gluten free sponge cake. Can you please tell me where I can get the normal sponge cake recipe. Thanks. I am loving my kitchenaid, I am baking more than ever since I have had it. Love your shows on TVSN also, very informative.
Hi Fiona,
I always make a GF sponge as i mostly eat GF myself!
Simply replac the GF flour with 3/4 plain flour sifted (in the mixing bowl of course)with 1/4 cornflour… all plain flour makes a sponge a little too dense.
You can also reduce the hot water by 1 tablespoon too
Happy Baking
Jo
Hi Jo,
Just been viewing the DVD that came with my Kitchenaid, and was wondering if you can explain to me why the gourmet pasta cutter cannot be used for gluten free pasta? Also I enjoyed your demos, and am now facing the big decision of what should be my 1st attachment. What would you recommend (I’m weighing up between the mincer and the ice-creamer)?
Hi Trudy,
Gluten free pasta is quite soft. The pasta needs to be quite hard and dry to PUSH through the pasta press as it extrudes through the attachment.
I often make gluten free pasta but happily tear it into ‘rags’… there is a great recipe on the http://www.kitchenaid.com.au website for gluten free pasta as well as wheat based pasta.
Attachments… hmmm all are so good but the mincer first i think… making your own fresh varieties of mince is fabulous
Happy Cooking
Jo
Thanks Jo,
I raided the savings account and got both (still couldn’t decide), and I’m making cheeseburgers for dinner, and some ice-cream for dessert. Oh and Lemon Passion Fruit bars (just for me!).
Thanks for the help.
Cheers Trudy
Hi Trudy,
You will not regret using your savings at all – both attachments are truely life changing… you’ll be getting the most out of your beloved standmixer. One day you might also think about adding the rotar shreder – its bliss for all the grating, slicing, etc
Happy Cooking and remeber the recipes are on the website http://www.kitchenaid.com.au for inspiration. Im always here too!
Hi Jo,
Such a quick reply – thank you so much. My recipe is a very old “grandmother one” – 2 eggs third cup castor sugar – into the kitchenaid and beaten until creamy and pale – about 8 minutes – then fold through quarter cup corn flour and quarter cup custard powder- quarter ts bi carb and half ts cream of tartar– into oven 170= fanforced for 17 minutes – look into oven – beautiful and when on bench just before turn out from tin it seems to happen right in front of your eyes – you see the craters form = thanks again for taking the time to try and sort this out.
Kind Regards
Jan
Hi Jan,
I am sitting doing some recipe work and your comment popped up… so I can answer this one stright away.
Lovely that its a old family recipe… i love this sort of thing.
Hmmm – it is sinking which means its either not setting and needs a touch more cooking or the balance is out. The beating of 7 minutes (that would be in another mixer, maybe not the KA as it has an amazing palnetary action and often mixing can be reduced.
I tend to want to advise you to add another egg and reduce the beating time to 6 minutes. Also please make sure you are using the flat beater (not the whisk)
Hmm I would make the eggs are at room temperature, use 3 eggs and cook just 1 minute more than you are… lets see if that fixes it
I hope so
JO
thanks for your quick reply! how many apples would I need to fill a fairly large pie dish when making an apple pie?
Hi Christine,
Please Christine, some days i am quickler at replying than others, but generally i try to answer with a couple of hours if possible.
Have a look at my apple pie recipe on the kitchenAid.com.au site as reference – wait till you see it, its a stunning pie. However for a decent amount of filling i would think at least 5- 6 apples
Enjoy the pie
Jo
will do, also I find that the pastry crumbles maybe Im adding slightly too much butter? I always find it hard to roll out the pastry can never get it big enough.
hello,
I love a short pastry, so some crumbling for my taste is good! However you can reduce the butter by about 30g and add some chilled butter.
When rolling out make sure the pastry is quite soft (butter also helps this softness but it makes the pastry shorter)!
Try removing the pastry from the fridge and grating it! Quickly coursley grate into a pile, working quickly then form it in a ball and roll out… it should be soft and tender and roll out to a large circle for you
Happy Baking
Jo
Hi Jo,
I love your advice and would like your comments on my problem – When my sponge is cooked it looks terrific in the oven – good colour – nicely risen – but when I put it on the bench if collapses a little – and look like a crater. it never stays up and smooth on top – texture and flavour still fine but I would like them to stay as they are baked. Can you please offer me some suggestions.
Regards
Jan
Hi Jan
I have three thoughts on this problem
1. you need to cook your sponge just a little longer?
2. you are overbeating the mixture (are you beating the eggs and sugar to a thuck ribbon)?
3. you are adding just a little too much liquid to the batter?
let me know what you feel suits… this can be solved!
JO
Hey Jo,
could you please suggest a recipe for a sweet pie base?
thanks
Christine
Hi Christine,
Have a look on the http://www.kitchenaid.com.au website. I have two in particular i think you will like French lemon tart, family apple pie or you can also use the caramelisided onion and goats cheese tart pastry recipe and add 2 tbsp caster sugar with the flour. You make delicious pastry made in the standmixer or you can also use the food processor
Happy baking
JO
Hi Jo, I bought a Kitchenaid mixer last week and received a free pasta roller from TVSN. Now I have used it I would like to purchase the cutter but can’t buy it individually. Can you help?
Hi Maureen,
Congrats on receiving your standmixer and a roller!
Sorry but TVSN only sell the pasta roller set. This includes 2 cutters and the roller.
For recipe advise or techniques, I am always here
Happy Cooking
JO
Hi Jo,
I’ve made your pavlova recipe and it turned out great. It was pretty big for what I needed though, and am wanting to know if I halved the recipe, how long would I leave it to cook in the oven (instead of 1 hour and 45 minutes for your recipe?) Also, your recipe says to spread the mix in a 22cm circle, could I just spread half the mixture in a 11cm circle?
Thanks!
Hi carla,
You can half the recipe with great sucess. The cooking time is not much shorter… as its really about drying the outside shell. Check on the shell after about 45 minutes and remember to allow the shell to cool VERY slowly. Ig cooled too fasy it will sink and crack badly (but will still be delicious)
Small meringues take around this 40 minutes too
Happy Baking
JO
Hi jo,
just got my stand mixer as a gift from my other half! I want to make a layered cake with fresh fruits in between layers and on top. Can you pleasee tell me how to make the cream? I don’t like buttercream icing as i find it too sweet! And it hardens up if you put it in the fridge.. What i think i need to use is fresh cream, like the one they use for cakes at a cake shop.. Do you have a recipe, its needs to go all around the side and top of a 23cm spring form pan. Also do i use that inbetween the layers or do i use custard? If so do you have a recipe for that as well
oh I hope you can help, as this is my other halfs favorite cake and i want to show him how great my kitchenaid mixer is!
Hello,
I think you might like the celebration Birthday cake on the website. It is a large butter cake that will layer well. keep the fruit thinly sliced in the layers as otherwise the cake will not sit stright.
I would use a whipped, lightly sweetend cream to layer. Yes you can use a custard but it can cause the cake the go quite soggy.
Happy Baking
Jo
I am sure your other half will love his cake.
I love the coconut macaroons in the kitchen aid book. never fails, and so easy.just don’t over cook.
Saw someone had asked about macaroons and wasn’t on the web site. The Books are GREAT. think I have them all now!!!
Hi Diane, I was asking about the macaroons. Just wondering if the books have the recipes for the little colorful glossy ones? Karen
Seems all good now karen
Enjoy those macroons
Jo
Hi Dianne,
Thanks for email.
yes dont overcook a macaroon. There are some recipes in a couple of the the KitchenAid books and my version is on the website http://www.kitchenaid.com.au
The French style (smooth glossy) NO I have not entered one as yet BUT i see you have founbd that great Womens Weekly book.
years ago i worked as a consultant to that fabulous test kitchen. You cant go past the Weekly, or Better Homes or my true favouite is Delicious magazine.
have fun with your mixer and i am here always for KA questions
Happy baking
JO
Hi Jo
I have just purchased my Kitchen aid-YAY! Just wondering to mix a biscuit dough do I use the dough hook or the blade.
Thanks
Karen
Hi Karen,
Congrats to you, you will LOVE her!!
Pop onto the official recipes on the http://www.kitchenaid.com.au website and look up choc chip cookies. This is a good reference. There are hundreds of recipes to delight and inspire. We tripple test so you will find them so easy to follow and get great results and loads if tips.
There is also the DVD that came with the mixer, it has loads of usage tips too.
In answer to your question you use the FLAT BEATER.
The dough hook is for pasta, doughs and bread (however you mix these at the very begginning to bring the mixture together with the flat beater too)….. but it can also be used for very very thick cakes like a very fruit ladden Christams cake.
The flat beater will be used around 99 % on the mixer for all beating applicatons…… its just like a fabulous special wooden spoon.
The whisk is for egg whites or cream. Ask Jo is here to help you master your KitchenAid mixer, so come back if i can assist some more.
Enjoy those biscuits!
Jo
Hi Jo thanks for getting back to me so quickly, my biscuits turned out beautifully! Think I might turn my hand at some macarons next, couldn’t see any recipes on the DVD for them but i’m sure I can find some on the web somewher. Wish me luck. I LOVE my Kitchen Aid and it’s great to be able to ask you questions and get a reply.
Thanks again
Karen
Jo i would like to know if i can make pavlova or coconut macaroons with stevia a natural sugar replacement this would make both recipes very healthy and if so, does it need more or less sweetning
thanks Colleen
Hi Colleen,
I have tried this myself and have not had any sucess at all. Sevia does not emulsify like sugar. Nor will it caramelise in the same manner.
I did get the meringue to hold, be glossy and white, but it would not hold its shape nor cook to a crisp shell… it stayed wet
Good luck, keep playing… as reducing sugar from our diets is a good idea.
Hi Jo, Just wanted to know how to get the cupcakes to bake flat (just like at the bakery), mine always seem to rise in the middle? Thanks
Hi Nazira,
please have a look at a recipe on our KitchenAid website http://www.kitchenaid.com.au
There are the perfrect cup cakes (whicj=h is one of my favourite recipes) and fairy cakes. both of these recipes are simply perfect and have many tips.
Your problem could come from your recipe, too higher baking temp, too much liquid in the recipe or simply how you are putting the batter in to the patty case.
Let me know how you go
Happy Baking
JO
Hi Jo, when a recipe says bread (strong) flour, what is it and where can you buy it ,trying to see if i an make that sour dough bread recipe, many thanks
HI Grace,
Bread flour is sold at supermarkets or deli’s.
At the supermarket you will find 1 kg packets (Anchor or Light House brands) or larger 5kg bags.
Enjoy the bread… its delicious!
Thanks Jo, you are amazing with your response and so prompt, hopefully I can make the bread cant wait, many thanks Grace
Hi Jo,
I just purchased the food grinder/mincer attachment. Do you that this would work well to make Peanut paste and if so, which attachment?
Sharlene
Hi Sharlene,
The food grinder is just about my favouite attachment.
You can use it for all meats, seafood, vefies, fruits, herbs.
Nut are NOT suitble as they are too oily and will clog it…. so sorry no peanut butter with this attachment.
Have a looking on the official recipes on http://www.kitchenaid.com.au for some fabulous food grinder recipes.
Happy cooking
JO
Hi Jo
Just wondered if you have a recipe for choux pastry or even could suggest how long and what speed to mix the egg into the flour/butter mixture
Cheers
Becky
Dear Jo, Could you please let me have a recipe for making biscuits to be used in a cookie press which I have just bought. Also some ideas on changing the flavour. I own an Artisan Kitchen Aid Mixer which I really love to use. Love watching you on TVSN.
Debra, Randwick
Hi Debra,
This might sound very confussing, but i do not actually work with the division that has many KitchenAid goods( this includes the cookie press) I work with the Australian standmixers, applainces and atachments for the standmixer… this means i have never used the cookie press!
I am not sure what sort of dough it needs, but would think it should be firm?
There is a nice shortbread style recipe on the Australian website http://www.kitchenaid.com.au It is for Citrus Pinkies, which are delicious.
They are made in the food processor, but you could also mix them in the Standmixer.
I am sorry i cant help you any further.
Hope the biscuits are a sucess
JO
hello Jo, saw you on TVSN today and bought the blender! to match my pixie mixie, you and Sue asked for names!! lol However I am again searching for a Coffee Cake recipe. A real Coffee Cake not a cake to have with coffee. have you got a lovely coffee cake with a creamy filling maybe. Awaiting my blender and a great book you recommended. Heard you say you are coming To PERTH, if you meet a lady with oxygen and wheel chair that will be me. hope I get to see you. Feel as thought I know you, as all TVSN customers must! Thank you , Diane
Hi Dianne,
Youll love the blender. And you know how i feel about the standmixer!
Yes looking forward to Perth
Thank you for the lovely email
Happy Cooking
Jo
I have purchased a new Standmixer – I would like to make a Christmas Fruit Cake – I could not find a recipe on the site – please may I have a recipe Thank you – Marie
Hi Marie,
On the kitchenAid.com.au web site there are a few lovely Christmas recipes. Please have a look at the Nut Topped Chocolate Fruit Cake – its delicious.
You can leave out the chocolate if you like, but trust me its good!
There is also a great puddig, mince tarts and an ice cream to name a few.
Happy baking
hi jo i have made your cupcake recipie a few times and the tops have come out crunchy i cook them in a fanforced oven at 160 for 15-20 mins any suggestions on making the tops softer thanks angela
Hi Angela.
With all baking I have a large tray permanently placed right up under the heat element. I leave it there all the time as prefer to cook with non direct heat. Without a tray to block this direct heat, you can have crunchy tops, cracked cakes etc.
I also think your oven is very dry so by adding a little ‘moisture’ there will be a softer texture to the tops of all cakes. This is a very old fashioned techinique but it also helps eliminate the cracks in cheescakes and lemon tarts.
Fill a cake tin or heat proof pie plate with water and pop in in the bottom of the oven…. refill when required.
Please let me know how it goes
Jo
See if this helps
Hi Jo,Is it just me or do others feel that we are ‘amercanizing’ our lanquage a bit too much – in Oz, cookies are things in computers, we have Biscuits. I was very dissappointed to hear a well know celebrity chef ( not you
) refer to Anzac Cookies!!! We need a campaign to ban the Australian Cookie!!
Cheers!!
Hello,
Goodness Anzac cookies – eek… definately a biscuit. I am only guilty of saying a cookie if its an American style… like a Toll House… this can be a Chocolate Chip Cookie. So a shortbread cant be a cookie….ever!
I am from Scotish & English stock, so will always be a biscuit to me and made with butter only thanks… not that fake artificial replacement!
Happy baking
Jo
Hi, I would like to know if you can make butter with my kitchen aid mix master. Cheers Natalie
Hi Natalie,
Absolutely is the answer.
Home made butter is creamy and delicious and with the standmixer its super easy.
Pour the cream (can be thickened or pouring cream) into the mixing bowl. If you like salted butter add a good pinch of salt. (I usually make 250 ml at a time but you can double this easily).
Using the whisk attachment whisk on speed 8 – 10 for 5- 6 minutes or until the mixture completely curdles and the whey comes away from the solid butter.
The mixture will form soft peaks, then firm peaks then begin to curdle. Keep whisking until completely curdled and quite yellow in colour… it looks quite awful with curds sitting in a liquid.
Tipvinto a sieve ( but collect the liquid,as this is proper buttermilk and is fabulous to use in pancakes, caked etc).
Press the butter firmly with a spatula to remove all the liduid. Form with your clean hands into a ball or square of fresh butter.
JO
Hi Jo,
Ive just received my first KitchenAid Stand Mixer in the mail today! Ive made peanut butter/choc chip cookies, and ive just finished watching your dvd! I cant wait to buy the rest of the KitchenAid range. Super excited! LOVE LOVE LOVE the DVD!
Oh thank you Sarah… what a lovely email.
I am so pleased the DVD has helped you.
Please check out the recipes on http://www.kitchenaid.com.au and maybe join ‘Top Table’… think you’ll love it.
Happy Baking
JO
hi jo my name is celime ,i was wondering about the barsley,linseed bread.there was 3 types of flours in the recipe and i wasn’t quite sure about if we had to use all 3 kind of flours.
Hi Celine,
The bread has a delicious moist texture.
The wholemeal flavour adds body, the sor or besan also add texture and flavour.
I have not made the bread with only cooked barley and bread flour, but I think if you increase the bread flour quantity it should still work… but the flavour and texture will not be the same.
If you make it let me know how it goes.
Jo
Hi Jo,
I have a platinum kitchen aid, purchased before it included the flex edge beater. Will the flex edge beater for KSM150 fit KSM156?
Thanks heaps,
Bek
Hi Bec,
Yes the flat edge beater fits on both tilt head models.
its a great time saver, I use it often
Happy Baking
Jo
Hi Jo,
WHen I purchased my FOod processor KFPM770, the shop assistant told me to use the egg whip to mix cakes. When I did this I ended up with mixture in the paddle and stem cover and in the centre opening, and the processor lid slid unfastened. SHould I be using the multipurpose blade?
Hi Katherine,
Oh I am sorry she told you this!! Its so wrong.
Yes absolutely use the multi purpose blade. In the manual that came with the processor you will find some good information.
Please also have a look at my recipes on the http://www.kitchenaid.com.au (official recipes) website. The carrot cake is stunning, thereis also a good simple one bowl chocolate cake and many other processor recipes to enjoy.
The whip is for beating small amounts of egg white. You can do upto 3 whites for a simple meringue.
Enjoy your processor.
Would you like to tell me the store and I will have the area sales manager for that region send a note to the store… I guess the assistant was trying to help you… but the information was very wrong!
Happy Baking
JO
Hi Jo
I have just purchased the ice cream maker. The recipe says 600ml of half-and- half. What is this?
Karen
Hi karen,
You are looking at the USA booklet. Pop onto the Australian website http://www.kitchenaid.com.au and look for offical recipes. I have some stunning ice cream recipes on it… make the homestyle vanilla first (its so good)
half and half is not sold here (its a combination of a light milk with cream), the USA recipe is too large for the Australian ice cream bowl – it will over flow. Use the tripple tested Aussie recipes!!
Any other queries I am here
happy Cooking
JO
Thanks Jo, cant wait to get started.
Hi Jo
Can I make a half mix of the ice cream, there are only 2 of us at home now, and we cant always eat the full mixture within 5 days.
Hi Karen,
Yes you can do half recipes. As long as the custard or fruit mixture sits over the bottom of the paddle it will churn.
Enjoy the ice cream
JO
Hi Jo
I rang the 1800 900 900, but it was a wardrobe company? Help?
Maria
Hello again,
Oops Its 1800 990 990 – typo sorry!
Jo
Hi Jo
I have noticed my stand mixer the head seems to jump a little when creaming the butter and sugar, I was thinking to have it services or looked at just to ease my mind. Can you recommend where I can take it? I live in Adelaide South Australia.
Maria
Hi Maria,
Yes your mixer could just need a little tightening… nothing major. Good idea to have ‘her’ looked at!
Please call customer service on 1800 900 900. They will help you find a local repair agent
Happy Baking
Jo
I am looking for a pie crust recipe made with a Kitchen Aid stand mixer. I have searched the web site with no luck. Can you help?
Hi Kim,
Look on http://www.kitchenaid.com.au and for official recipes. I have quite a few on there. Deep dish apple pie, chicken and vegetable pie, French lemon tart, caramelised onion and goats cheese tart.
Pastry is easy with the standmixer and you use the falt beater. It comes together quickly!
Happy Baking
JO
Hi Joe,
I am an Australian that lives in the USA and have been watching your wonderful demos on Youtube. I do this because there are lots of things that I miss about Australian cooking and I believe your style and recipes are just the BOMB! I am also the very proud owner of a Kitchenaid stand mixer, stick blender, blender, toaster and numerous Kitchenaid cooking utensils. I am just nuts about the Kitchenaid products.
Since I cannot get TVSN here in the USA are there any recipe books or DVD’s (non region coded) that I can purchase that feature your fabulous creations? Even better, when is Kitchenaid USA going to steal the wonderful Aussie gem for a few demos here??
Hi Dan,
Thank you for the nicest email EVER!!
I would love to come over an cook up a storm.
I have been lucky enough to visit KitchenAid head office and visit the factory in Greenville Ohio (and I loved it)!
I hope to come back over next year.
My recipes are http://www.kitchenaid.com.au and look for official recipes.
Happy Cooking
JO
Hi Jo,
I recently made your “perfect cupcakes with fluffy vanilla icing”. I followed all the instructions and the cupcakes had great flavour when cooked were dry and slightly dense. I did notice that the mixture seemed quite thick when I spooned it into the muffin tin. Have I missed something in the recipe or should I have added some milk?
Hi Morgan,
The recipe really is just perfect. All the recipes are triple tested before they are published. I have also made them many many times at various Kitchen Aid events. So something else has happened.
I think you could have a problem with the flour? Did you weigh the flour or scoop it into a cup? Cup scooping often casues a little too much,,, it would only take about 2 tablespoons more than you should have and the mixture would be too thick.
Or the other problem could be caused by using small eggs, please use 700g large.
The texture should drop perfectly into the patty pans.
The moisture in this recipe comes from butter and eggs. Adding milk will change the feather light texture.
Please try again, they really are perfect.
Jo
hi jo just made my first pizza base, with my pink kitchen aid. i purchased 280g of instant yeast. how is it best preserved after opening can. in the fridge or freezer? thank you jan
Hi Jo
I have just purchased the kitchenaid mixer and have read how you can make mashed potatoes in it and was wondering if you had a gluten-free gnocchi recipe you can share. Also will you be demonstrating at the Vic Coeliac Society show in September?
Thanks
Leanne
Hello.
Mashed potatoes are great in the standmixer. Cook until tender, drain well.
Place into the standmixer with the flat beater. Mix on speed 2 until roughly mashed (about 15 seconds). Add a good dash of milk, generous knob of butter and salt and pepper to taste. Mix on speed 4 for about another 10 seconds – thats it!
Gnocchi:
There are several lovely gluten free recipes on the http://www.kitchenaid.com.au website. The gnocchi recipe is to be released next week! (perfect timing)
No I am not appearing at Caulfield, but think it will be a great day. I believe the sensational Dr Sue Shepherd will be presenting – absolutely worth seeing.
Enjoy your standmixer
Happy Cooking
Jo
Hi Jo, so sorry if this has been asked before. I’ve made the vanilla snow pavlova several times now and it is to died for. I have one problem. About 1hr 10min into cooking it starts to weep brown sugar syrup. I make sure the sugar is completely dissolved in the meringue mix. Also incant get it off the baking paper. I’ve tried both light and heavy dustings of corn flour. Your in put would be greatly appreciated.
Kind regards
Jenn x
Hello,
How frustrating for you.
I think its your oven temp. Weeping can be casued by the sugar not setting quickly enough.
Buy a oven thermometer from the hardware or cook shop, My feeling is your oven temp is out.
Failing this increase the temp 20 oC for the first 20 mins, then reduce back down.
Also rainy days are not the best for meringue.. if its rainy you need your oven to be fabulous!
Let me know how you go.
Jo
Hi Jo,
I have recently bought the Artisan stand mixer and I am looking for quick and easy Pizza base recipe.
If you could point me in the right direction it would be appreciated.
Regards
Dave
Hi Dave,
The standmixer is brilliant for kneading. With pizza and bread, start with the flat beater until it all comes together then change to the dough hook to knead. With dough and pasta you only ever use speed 1 or 2 – no higher as it neds to be a low steady speed.
There are tons of great pizza dough recipes. This my my easy recipe: 350g bread flour (or you can if you dont have any, use plain standard flour but double the yeast), 2 tsp dried yeast, 1/2 tsp each salt & cater sugar, 3 tbsp olive oil, around 230 – 250 mls warm water), depending on room temperature.
The Standmixer method: Place ALL the dry ingredients in the mixing bowl with the flat beater and mix on speed 2 until well combined. Add the liquid and mix until the dough just comes together. Change to the dough hook and knead on speed 2 until soft. Set aisde in a warm place until the dough doubles. Roll out on a lightly floured surface and place onto a pizza tray or pizza stone.
Top with tomato paste and chopped herbs and all your favourite toppings. Bake in a hot oven for around 20 minutes.
Happy baking
Jo
hay Jo have you ever worked with the new kitchen aid coffee maker I would like to buy one but I would like to know if it is really worth buying
Hi Mark,
I have to be honest i am a espresso girl! But the new KitchenAid drippolator style is fabulous.
It has many features:
I can however tell yousome great features:
you can programm it to brew coffee anytime
warming plate to keep coffee warm for upto 4 hours
timer which tels you how long since the coffee was brewed
electronic crew temp
self clean cycle which tells you when the machine needs cleaning
a tone sounds when the coffee is ready after brewing
filter paper are optional
Its the best of the best! Of course as its KitchenAid!
Jo
Hi Joe, I bought the special edition stand mixer, I call her Poppy. I used it for the first time and I cannot work out how to get the rubber ring on the bottom of the glass bowl to turn as the pourer on the bowl is almost hitting the stand part of the mixer. Also the bowl seems to shake around a lot, but I cannot turn it any further. Can you tell me what to do? Other than that, I love my new mixer.
Hi Kathy,
I think your bowl is on but incorrectly! This is why is it moving around. The pourer sshould be right in the middle, not hitting anything.
I think the best idea is for you to call customer service on freecall number 1800 990 990, they will talk you through how to get the bowl off and how to put it back on in the correct position.
Any recipe questions, pls ask me
poppy is a lovely name!
Hi Jo, I have an artisan mix master and am wanting to make pizza dough, i saw on tvsn that you made it but i cant seem to find the recipe, can you please help? Also i would like a dough recipe using spelt flour as well, would i use the same recipe??
Thanks K
Hi Kelly,
There are tons of great pizza dough recipes.
You simply need bread flour, a tpouch of salt, dried yeast, a little sugar or honey, warm water and a dash of olive oil.
The Standmixer method: Place ALL the dry ingredients in the mixing bowl with the flat beater and mix on speed 2 until well combined. Add the liquid and mix until the dough just comes together. Change to the dough hook and knead on speed 2 until soft.
Have a look on taste.com.au for some recipes, yes we need a recipe on the kitchenAid site – I’ll get to that soon!
Happy baking
Jo
Hi Jo, say you at eht Good Food and Wine Show yesterday and wanted to say hi, but too shy and you were talking to someone else so i don’t like to interrupt I would like to make some cup cakes with icing sugar for a special 13th birthday party and there are so many areound, there is one on the kitchen aid recipe website but i would love to see a video if there is one in the archives how to make the vanilla ones with the icing because i think it would help me better to see them made, can you show me where it would be on the kitchen aid website, i just love using my kitchen aid that i got last year, love my cooking, hope to hear from you soon.
Hi Grace,
Yes there is a utube video of the cup cake recipe….. Go onto ‘utube’ and place in KitchenAid.com recipes. The recipe on the official website is easy to follow too.
I am very pleased you love your mixer!
Happy cup cake baking
Jo
Hi Joe how do you softed butter with out a micawafe
Hi Raymond.
Butter can be easily softend in the microwave, but paptience is needed. Slow is the rule here or you will melt the butter.
Chop the butter into small cubes and place into a heat proof or microwave proof bowl. Cover with cling film.
heat on deforst (30% power) for 15 second intervals. Initionlly it seems nothing is happening, but all of a sudden the butter will soften.
Dont be tempted to then ‘given it another 10 seconds’, or it will melt.
Jo
Hay Jo do you anything about the kitchen aid coffee maker I would like to get one but I would like to know if it is worth the mony
Hi Blake,
You can pop onto the http://www.kitchenaid.com.au website and look up the product.
I can however tell yousome great features:
you can programm it to brew coffee anytime
warming plate to keep coffee warm for upto 4 hours
timer which tels you how long since the coffee was brewed
electronic crew temp
self clean cycle which tells you when the machine needs cleaning
a tone sounds when the coffee is ready after brewing
filter paper are optional
Its the best of the best! Of course as its KitchenAid!
I hope i have helped you.
Jo
Hey Jo,,bought my wife Kitchen aid artsian stand mixer for xmas 08 and now the mixer section is very wobbly on top of the stand section when operating,we have tried adjusting the screw to limit the hieght of flat mixer from bottom of bowl but it still moves about on the stand a great deal,,what can we do about this please
Hi Jimmy,
Give customer service a call on freecall 1800 990 990
Recipes- cooking questions, I’m here to help you
Jo
Hi jo
Just got the stand mixer for Mothers day and I have noticed scratches inside the bowl. Is this normal ? I also had to adjust the screw as per the manual as my flat beater was sitting on the base of the bowl when I first got it , thanks Michelle
Hi Michelle,
Please call customer service on freecall number
1800 990 990. They will assist you.
Should you have any cooking questions, I am here to help
JO
Hi Joe, not sure who to ask, and no one seems to have the correct answer for me, i think ur the best person to ask,my parents have bought me the kitchenaid artisan stand mixer, and now im stuck on weather i should get the food processor or the Blender??? can you chop and make cake mixes in the blender like you do with the food processor? can you make stuffing mixes, pestos etc in the blender? please help i need to pick one
Hello,
Yes you have a choice of appliances here.
The food processor will grate, shred, slice, chop, puree etc. It is a robust fast appliance.
The blender is excellent for purees, smoothies and ice crushing. Yes you can make a curry paste or blend a batter, but not mix a cake or process raw chicken or meat. Nor can you shred or slice in a blender.
I think I would purchase the processor. But in saying that the blender is so very fast as crushing ice, making batters and sauces.
Its hard to say as really the ideal kitchen has a Standmixer, processor and blender!!
Hi Jo, thought I would make the bread recipe can I mix double the recipe at the one time?
Ta Maria
Hi Maria,
Yes you can often do two quantities. The maximum weight for the ingredients is 1.5 kg. This is for all dry and wet ingredients
Enjoy your fresh from the oven homemade bread!
hi jo saw you cooking scones on tvsn. i was to slow to get receipe cooking with soda water. hope you can help
Hi Jan,
Sure here is the recipe
2 cups good quality self raising flour
pinch salt
2 tbsp caster sugar
2/3 cup cream
1/2 cup soda water
1/2 cup milk
Combine all the dry ingredients. Add the wet ingredients and mix QUICKLY in the standmixer (3-4 seconds only).
Remove and combine into a soft ball. Lightly pat out to a rectangle (dont play with mixture too much and be gentle)
Cut into squares with a floured knife or scone cutter and place onto a lined baking tray
Bake in a hot oven ( 200C ) for about 12 mins
Happy Baking
JO
Hi Jo, I have recently been given the amazing stand mixer (Mother’s Day) and wondered what attachment would be good for grating parmesan cheese. We always buy a full wheel of Grana and have been using a hand turn mincer for years. We like it fairly coarse. What do you suggest. Regards Wendy P.S. we love your DVD and your outfits!
Hi Wendy,
The rotor shredder slicer has a series of amazing drums.(there are 2 different sets or 3) There are a couple that would suit you….. from fine, to medium course and very course. They are stinless steel and made in Germany, so they are beautifully made and will last you a life time. The retailer you purchased your standmixer from will have them or will be able to order them for you.
Gee thank you for that lovely comment!
Yummo, you buy the best cheese
You will not believe how quick and easy it is to use and all the things you can grate, shred, slice etc
Happy Cooking
JO
Hi Jo, tried the cupcakes and they are excellent, I made the fluffy vanilla icing but found it a bit hard to pipe it and the next day I had another cupcake and found the icing too hard and stiff. What did I do wrong as I followed the recipe to the letter.
Hi Maria,
Hmmm firm icing… could be the cooler weather? Try adding the milk warmed. You can also VERY VERY gently wave the stainless steel bowl over a gas or electric flame or pop the bowl into a sink of hot water. (chefs like to warm food up over a flame – very quickresult)!
The icing will warm up a little making it easier to pipe. If your bowl is glass you can also pop it in the hot water…. not over the flame/ direct heat.
Take care to NOT melt the icing or get any of the water into the icing!!
Happy Baking
Jo
Hi Jo
Hope you can answer this question, I have a cupcake recipe that asks to beat eggs on low for 1-2 minutes than on high for 15 min, gradually then to add caster sugar slowly and beat a further 10 min. My concern is will this put a strain on the kitchenaid mixer?
Hi Maria,
Your recipe is written for another mixer.
The KitchenAid standmixer is amazingly fast. It has a plantary action that allows the beater to visit 67 places in the bowl on each turn!
I think you will find you can reduce those mixing times.
Have a look at the Perfect Cup Cake recipe and the Feather Light Sponge recipe on the http://www.kitchenaid.com.au site.
Any further queries pls come back to me
Enjoy those cup cakes.
Jo
Hi Jo,
My name is Jo,I am looking at buying a Kitchenaid but not sure which one the KSM150 or KSM156 could you give me some advice, as you have probably used both.
Just a bit confused, hope to here from you soon!
Thanks Jo
Hi Jo,
The KSM 150 and KSM 156 differ in bowl options and one has an additional included.
There is also a difference in colour.
The KSM 1540 are part of the Artisan range and come with a stainless steel bowl and a food shield for the bowl. The enamel is matt.
The KSM 156 comes with a glass bowl and has an additional flat beater with a silicone edge. It does not have a food shield. The eneamel is a very special metallic.
Both mixers have the same fabulous planetary action, direct drive and 10 speeds.
It is a personal choice, i am luck enough to have both in my kitchen!
Once you use a KitchenAid standmixer, you will completely in love with the results of your delicious recipes.
I hope I have helped you
Thanks for your advice, I have just received my late b/day present a KSM 156 soooo excited I really need a Banana Cake recipe and a cupcake recipe my husband has put in his request! Last night I whipped my egg for scrambled eggs. YUM!!
Thanks again Jo
Hi Jo, I’m going to have my first attempt on choc mud cake (recipe from kitchenaid.com.au) for my husband bday.
I live overseas and the closest I could get is cooking cream instead of thickened cream.
What should I do?
and is Brown sugar = palm sugar in crystallised version? or is it raw unbleached (normal) sugar ?
thanks alot!
Amelia
Hi Amelia,
Yes I think you could use cooking cream instead. Brown sugar, this is a refined white sugar that has molases added. It is a soft dense texture. Palm sugar could be used but I think it might make the cake too heavy? I have used brown sugar in curries when I have run out of palm sugar but I have not baked with palm sugar.
I guess you could give it a go!
Let me know the result! Our mud cake made strictly to the recipe is delicious, I hope your version is too?
Happy Baking
JO
Hi Jo, thanks for your reply!
Quick urgent wuestion, I do have access to whipping cream ( creamy version not the one in spray can)
Which one is best to go with? Cooking / whipping cream instead of thickened cream ?
Thanks alot!!
Hi there Jo, I’m just wondering if you know why Gluten free pasta dough is unsuitable for the pasta press attatchment? Best Wishes.
Hi Jo, I’m just wondering if you know why gluten free pasta dough is unsuitable for the pasta press? I was saving up to get it and thankfully watched your demo and you said at the end that it was no good for gluten free
best wishes. Sophie
Hi Sophie,
Gluten free pasta is very soft, particularly home made GF pasta. (The protein gives pasta the firm texture and struture)
Dough needs to be very firm and dry to push it through the press to create and hold the shape you are wanting. Therefore a high protein (high gluten) pasta is required.
The gluten free dough will just not press through .
It is not possible sadly in this attachment.
I hope I have helped you.
I am now a proud owner of a kitchenaid mixer. I am looking for a recipy for mini cupcakes which I can make with my mixer
Hi Margret,
Have a look at my recipe on the http://www.kitchenaid.com.au website. The recipe is for Perfect Cup Cakes and yes they are delicious!
Simply make them in smaller sized patty pans and reduce the cooking time. Very small cupcakes can cook in as little as 6 minutes, so keep an eye on them.
Happy Baking
JO
Hi Jo
I have just been given a Lovely Empire Red Kitchen Aid stand mixer for Mothers day. How can i atend a local live demo(i LIve in Newcastle) and the attachments being used?
cheers
Hi Michelle,
On the KitchenAid website you will see a tab regarding demonstrations. You can also call customer service on 1800 990 990, they might be able to assist you with the demo time table?
I hope i have helped you
Jo
Can you use a pasta recipe without eggs in the pasta press?
hi jo
i am planning on making the vanilla ice cream von the kitchenaid website but i’m a bit confused about the cream. in the ingrediants at the top it says thickened cream but in the tips at the bottom it says you can use either thickened or whipping. is either one better than the other?
Jo could you do a show on tvsn on the foodprosesser
I would love too, I will chat with the producers about this.
Hi Jo, i was trying to make biscuits. The recipe was to beat sugar and butter till light and fluffy. But i just could not get to this stage with the flat beater. It uses 90g butter & 50g sugar, and beating on speed 8. was the portion too small for the mixer ? and when i simply proceed to add the egg, the whole mixture just curdles
regards,
CL
Hello,
Yes the mixer will do that amount… I am thinking it is more to do with some technique problems.
The butter must be soft. In winter this can be harder to achieve. I like the butter to pass the ‘squish’ test – you must be able to move it easily when you lightly pinch it!! So ever so carefully soften the cubeb pieces in short spurts in the microwave. Or place the butter into a bowl over warm water, covering the bowl.. DONT MELT IT – JUST LOVELY AND SOFT. As I bade so much my microwave has a special setting that softens butter – without melting.
Warm bowl: fill the stainless or glass bowl (not sure which model you have) with lovely warm water for a few minutes… I also pop my whole eggs into the water to warm them as well and was so delighted when I heard Nigella Lawson say she also does this!
The mixer is a commercial design and is used very, much by commercial chefs. Commercial kitchens and bakeries are HOT so the coolness of the bowl assists in keeping mixers cool. BUT this also keeps things too cool in winter months, for us in home kitchens. Once you are used to warming things up (in cooler months) you will quickly produce sensational baked goods.
Remove the eggs,(which will now be at a nice room temp and will easily beat into the butter). Cold eggs added to butter will stright away curdle as they can not emulsify.
Tip out the warm water (or as I do place into the sink so I have warm water to rinse things before popping them into the dishwasher) and quickly wipe the bowl dry.
Place in the SOFT butter with the flat beater. (butter at warm room temp and warm bowl) and beat.
Add sugar and continue beating. Then beat in the egg. Your recipe does have a lower butter to egg ratio, but if al the temps are warm it will all emuslify.
The mixer will beat as small as 1 egg with 1 tbsp sugar.
Good luck and come back to me if you are still having a problem, I am sure it is around ‘the cold’ bowl issue.
Enjoy your biscuits
JO
Hi Jo, what is meant by cake flour? is it self raising or plain? specifically for the Madelliens recipe.
thanks
Angela
Hi Angela,
Cake flour is a lower protein flour. This means it produces a softer lighter result.
Many just use plain flour or self rasining flour. This flour is all purpose and can be used for many baked recipes.
Cake flour has been used by professional bakers and chefs for many years and is now available from supermarkets for those home cooks who would like to produce a superior cake.
Cake flour is available in plain and self raising. If I am making a special cake or have a special occasion, or want a very soft result…. I will use or recommend it.
Some recipes will use a combination of plain flour and some cornflour… this is NOT cake flour but makes a easy alturnative.
I hope I have helped you
Happy Baking
Jo
Hi Jo I made vanilla ice cream but it came out grainy not smooth after freezing? It tastes nice but the texture is terrible not sure what went wrong?
I did use double cream, could this be the problem? It tasted fantastic when it was a soft serve not grainy.
Hmmm.
Yes it could. Pls use thickened cream.
Have you tied the recipes on http://www.kitchenaid.com.au The vanilla is sensational!
Jo
Hi Rochelle,
What recipe did you use? can you tell me more about the ingredients
JO
Hi Jo
Sometime ago you gave me a recipe for eggless pasta which works well. What is the maximum time you recommend the dough is left to rest. Can you make the pasta dough a few hours before you roll/cut then cook the pasta.
Regards
Toni
I have just tryed the pink meringues with pistachio nuts, the recipe says it makes 12 but my mixture made about 30!!! and I didnt have enough room in the oven, and the mixture came right up the bowl of the mixer. not sure what I have done wrong as I followed the recipe to the tea
Hi kerry,
Yes it depends on the size of the meringue pillow. I made BIG ones!
The mixture can be halved if you like…..
Yes it can go right to the top of the bowl
I am pleased you liked the recipe
Happy baking
JO
Unable to find bread flour in my supermarket I picked up Italian 00 flour – it’s meant for pasta but will it be a suitable substitute for bread flour? I’ve just bought my first kitchenaid and I want to make the country loaf in the Kitchenaid cook book. Ralda
Hi Jo
Thanks for getting back to me. I think the problem was that I had the speed up too high. I used the flat beater with the sugar and butter, and because the speed was too high sugar flew everywhere. I will from now on start slow and work my way up.
thanks for the tip Koula
Easy fix! Start on speed 1.
Happy baking
JO
Hi Jo
We bought a kitchenaid platinum this week, very exciting. However when we used it all the sugar and flour splatted everywhere. Do we need a cover or is there are trick to no splutter? We were making cookies.
thanks Koula
Hi Koula,
Yes congrats on your beautiful mixer.
Splatters:
1. always mix dry mixtures on speed 1
2. sometimes you might find the whisk is better for sifting – however normally speaking the whisk is for egg whites/ cream etc. The flat beater is used for all mixing and creaming
I wonder about the recipe & technique you are using, could you tell me more about the recipe please
Hope to hear from you soon
JO
Hi Jo – would using very fresh eggs have caused the collapsed meringue. I have googled the topic and there seems to be a 50:50 split between using fresh eggs or week old eggs for meringues. My first attempt (collapsed meringue) was with eggs bought that day and the second attempt was with older eggs. Both sets of eggs were broguht to room temp prior to beating.
Everyone loved the flavours and I have been asked by 4 people for your recipe
Hi Christine,
I myself always use fresh eggs! The only exception is for macarons – for these i let the eggs sit out for at least 24 hours.
In my opinion the meringue has collapsed due to a little too much aerating (whisk a little less) OR opening the door at all!!
I used to agree with leaving the door ajar (with the handle of a wooden spoon) and allowing to cool slowly, I now leave the door completely CLOSED and allow to cool.
The other issue is always humidity/ rainy days -and i prefer a static oven (no fan)….often does terrible things to that perfect structure
Good Luck
Jo
Hi Joe
Firstly thank you for the DVD that came with my new Kitchenaid stand mixer. I purchased the “fixed head” KPM5 Deluxe.
Now here is my query. On the DVD that I watched I noticed you used the machine with the “tilt” head most of the time, but stated that the attchments fit both machines.
I have attempted today to purchase the Flexedge beater and have been advised that this only fits the smaller stand machine.
As well the 3L stainless steel bowl does not fit the deluxe either.
That is not so troubling however, I am now confused. I would like to purchase the “Citrus Juicer” attachment but am unable to ascertain if this will fit the DELUXE model as well.
Could I trouble you to advise me exactly what attachments WILL fit the KPM Deluxe (fixed head) model.
Any help would be greatly appreciated as I am keen to get on using my machine.
As a matter of interest non of the suppliers I have contacted today could definatively clarify this query for me.
Regards Lillian
Hi Lillian
I am so happy to hear that you have purchased our Deluxe lady and you are exploring the attachments. To make sure you get exactly the right advice I would love you to give our lovely customer service team a call on 1800 990 990 and they will answer all your questions.
Once you get cooking and using your new bits and pieces I would love to help you with any recipe questions that might pop up. Don’t forget to have a squizz at http://www.kitchenaid.com.au for lots of great recipes.
Enjoy!
Jo.
Hi Jo – I saw your wonderful rosewater meringues and made them last night. Usually I make my pavlova by eye – putting in sugar until it looks and feels right. In this case I followed your rosewater recipe as I had never used hot water in meringue before. The result that went in to the oven looked like it did on TV, glossy – firm with lovely swirls and peaks. About 15 mins after reducing the temp I checked them and they were flat like pancakes – so I don’t know what went wrong – Luckily I had enough ingredients to remake my old recipe with your flavours ( we are having a pink morning tea) but I wondered what I might have done wrong? I have kept the first batch in an airtight container as they taste divine!!!
Many thanks
Hi Christine,
These things happen sometimes to the best of us but I’m glad to hear that they tasted delicious still. A meringue mistake is great used in an eton mess style dessert, broken up with some cream and othe delicious things….some Turkish delight would be gorgeous with those! It sounds like somewhere the air has been lost so it could have been that they were beaten a little too much at the beginning but most likely not enough once the sugar & water was added. If the sugar is not completely dissolved it can attract moisture which can cause them to collapse. It does sound as though you have managed to create your own version of these deliciously flavoured meringues too which is fantastic.
See how you go with it if you attempt it again and let me know as I would be happy to help you get them just right!
Happy baking!
Jo.
Hi JO where is the sourdough bread recipe mentioned in the dvd which acompanies new mixers?
(I justsearched at homepage /recipes on sourdough bread and nothing came up)
Also, when following this recipe can I switch flour to less glutenous rye flour or gluten-free eg rice flour or, better still, do you have a gluten-free sourdough recipe? thanks & cheers – Tina
Hi Tina
If you go to http://www.kitchenaid.com.au and click on the KitchenAid recipes tab you will be able to search for “bread” recipes using the keyword search. Sometimes people get caught out using the US KitchenAid website so don’t forget that little .au on the end.
The recipes have been triple (sometimes more!) tested using the ingredients listed but you could certainly play around with different flours to achieve your desired result.
There is also a gluten free milk bread recipe on the website http://www.kitchenaid.com.au/au/recipes/item/142-gluten-free-white-milk-bread
Also remember to you can adapt any bread recipe (as long as it doesn’t exceed the maximum size limit – check your manual or call customer service 1800 990 990 to check if you’re unsure) to use in your standmixer by using the fly beater to combine the ingredients and the dough hook to do the kneading….easy peasey! You could always try searching for a recipe for the type of brad you like on a website like http://www.taste.com.au or elsewhere on the web.
Happy baking!
Jo.
I recently bought the Artisan mixer and I am going to make bread for the first time in many years.In your white bread recipe am I able to substitute with wholemeal or spelt flour? It would be great to have more bread recipes.
Hi Pauline,
So happy to hear your mixer is inspiring you to rediscover some old loves in the kitchen!!
The recipes have been tested using the specified ingredients fr the bet results however all recipes can be used as inspiration to create your own spins nd twists. You may find that using wholemeal or spelt flour may mean you will need a little extra water as tese flours usually absorb a little more but just add it gradually until you achieve the desired texture. Remember too that you can adapt any bread recipe using the beater to mix the ingredients and then swapping to the dough hook for quick and easy kneading. Just make sure you don’t exceed the volume size suitable for your mixer which you can clarify in your manl or by calling our lovely ustiner service team on 1800 990 990.
Enjoy!
Jo.
Hi Jo, I recently purchased my beautiful Artisan food mixer. I have made several cakes and meringues and all have been really successful. I am today, for the first time, making your classic crusty bread. I did notice when kneading on speed 2 that the top of the machine did seem to jump up and down a bit. I just wondered if this was normal when kneading bread.Thank you. Sue
Hi Sue
It may jump slightly during the kneading depending on the density of the mix but it shouldn’t do it very much. It may be that your mixer might need a little love in the form of a service. If you contact customer service on 1800 990 990 they will explain how this can be done so that your mixer can get back to tip top shape and be ready for all your future baking!
I hope the bread was a great success and you enjoyed sharing it with friends and family!
Jo.
Jo you inspire me in cooking I have a kitchen aid stand mixer and love it I’m thinking of getting a the food grinder attachment after you gringo it what is the best to store it in the freezer
Hi Mark
So glad to hear you love your standmixer. I adore them as you can probably tell and certainly couldn’t live without one of the gorgeous creatures in my kitchen! I am a little unsure about your question and what it is that you are storing in the freezer. If you can clarify I would be happy to help you out.
Look forward to hearing from you again.
Jo.
Dear Jo, have a receipie without fruit for the hot cross buns? Thank you deb.
Hi Debbie
The recipe “to do” list is always growing and seemingly never ending. I love to use websites like http://www.taste.com.au or some of the great foodie mags that are around to find a recipe that I can adapt for my standmixer.
To “sift” the dry ingredients use the whisk attachment, then combine them with the wet ingredients using the flat beating and change to the dough hook for make light work of the kneading steps.
I will add this on the to do list and hopefully we can deliver one before the Easter bunny comes next year!
Happy baking
Jo.
Hi Jo!
I have a question regarding the “Rapid Mix Cool Rise White Bread” recipe in the book that comes with the mixer. I would like to make this into buns, so after I let the dough rest for 20 minutes, do I form the dough into balls, let it rise and THEN put it in the fridge?
Thanks!
Sophie
Hi Sophie
Thanks for your question! I believe that this is a recipe that comes with the standmixer in the US. I work specifically with the KitchenAid in Australia so this is not a recipe that I am familiar with or have written or tested. I was however able to find it online and I have had a quick look. My take, without having tested it, would be that you would do exactly as you say. So, instead of forming the loaves and placing into tins you would shape your buns and allow them to prove a second time using the refrigeration and then cook. Remember you will most likely need to adjust the cooking time also as depending on the size of your buns they may need less.
Good luck and happy baking!
Jo
Hi Jo,
I have two questions for you if you don’t mind. Firstly I have read your recipe for pavlova and would just like to know the temperature of the oven for the one and a half hour bake and second question have you got a recipe for gnocchi that I can make in the mixer.
Thankyou I look forward to your answers.
Regards
Jan Monaaao
Hi Jan
Thanks for your question. If you can clarify which pavlova recipe you are interested I would be happy to follow up for you.
We have recently worked on a gnocchi recipe for the mixer which is in the pipeline so keep checking the website (kitchenaid.com.au). Hopefully it’s not too far away.
I’ll wait to hear from you about the particular pav you’re after.
Cheers,
Jo
Dear Jo
A while ago on TVSN you made some icecream using rosewater. You didn’t give the recipe. could you please email me a copy?
Kind regards
Yvonne Kloeden
Hi Yvonne
Being a creative type I often do things on the spare of the moment so I can’t put my hands on a recipe for that particular icecream right now. Perhaps you could try checking on some of the great recipe websites for a rosewater icecream. I always like http://www.taste.com.au as a starting point when I’m on the hunt for something in particular.
Good luck!
Jo
Hi Jo,
We just got our Kitchenaid stand mixer and now my mom wants to give us her attachments, grinder, juicer, and slicer and another one I can’t recall. But hers are US ones (I am from Michigan), will they work on our one here?
Thanks so much!
Hi Christy
This is a great question. Australian KitchenAid stand mixers are specially made to meet standards and requirements in Australia which makes them different to their sister mixers from the US of A. Attachments from the States do not always fit and work on our mixers. I recommend you contact customer service on 1800 990 990 to clarify.
In the future if I can help with any cooking q’s feel free to drop me a line.
All the best,
Jo
Watched your Moist Carrot Cake video but could find no reference to the recipe. Could you please provide?
Thanks
Hi Laura
The recipe (along with many more!) can be found on http://www.kitchenaid.com.au
Have a look around as there are so many yummy things to cook on the site but the link for particular recipe is http://www.kitchenaid.com.au/au/recipes/item/24-moist-carrot-cake
Happy baking,
Jo
Hi Jo, first of all LOVE what you do! second: I probably have a very stupid question here but I can’t seem to get my egg whites to “ribbon”they go very fluffy and airy and bulky but never sily smooth like yours….so I must be doing something wrong..too much whisking? too little? I use room temp free range egg whites btw from our chooks. I start whisking with my artisan wire whisk on 2 then move to speed 8 and in no time I have this huge lump of egg white.please help..Im desperate for some meringues
Thanks heaps! Hugs, Charly
Believe it or not Charly it may actually be because your eggs are too fresh! This would especially be the case if you are using them very soon after being laid. Try keeping some eggs for a week or two and have another go. Pavs & meringues actually work better with older eggs because the egg white is “looser”. The meringue recipes on KitchenAid.com.au have timings that will guide you also.
I hope this helps and you can crack that meringue soon!
Happy baking,
Jo
Hi Jo,
The recipe for White Satin Cheesecake looks great. In the ingredients it lists yoghurt but in the method it mentions sour cream – could you please advise which is the correct item.
Thank you.
Hi Karen
Apologies for that! Every now and then these little things slip through the cracks – it happens to the best of us! The recipe has now been edited and the little typos fixed up. Please use the yoghurt as mentioned in the ingredients. I believe that an updated version of the recipe is now available. The cheesecake is delicious! I made it again only a few days ago and was again in love with the silky texture. It would make a great addition to an Easter feast over the coming days.
Enjoy and happy baking!
Jo.
Hi Jo, I’m looking for a recipe for a “no bake” cheesecake that has both egg whites, cream and cream cheese. The one I’ve used has been lost, but it had raspberries (or similar) mixed into the mixture. HELP!
Thanks
Hi Cindy
I love to use the Internet to help me find just the right recipe when I don’t have exactly what I’m after on hand. You could try having a look on http://www.taste.com.au or perhaps putting your key words like “no bake cheesecake egg whites” into a search engine nd see if anything pops up.
Good luck!
Jo
Hi Jo
I was wondering if I can do the funky vegetable chips in the oven instead of deep frying them – could I just lightly coat them with a good oil, and put on a baking sheet in the oven until they crisp up? Which oil would be best, and should I use a hot or moderate oven?
Thanks
Sue
Hi Sue
You could absolutely do this but keep in mind that you probably won’t get the same crispness as you do when they are deep fried. I would preheat my oven to around 210 (so yes quite hot) and use the fan if you find this usually works better to achieve crispness in your oven (they all are slightly different so you know yours best!). Use either a spray of oil or lightly toss them in oil to just coat and place them on a non stick baking tray or a baking tray lined with baking paper. I would also suggest you turn them over part way through the cooking.
I hope that helps.
Happy cooking!
I just purchased a kitchen aid mixer through tvsn today and would like to know if you have a recipe for philo pastry that I can do in the mixer….. thanks
Hi Sophie,
Congrats – you will love ‘her’!
Fillo pastry:
I have not as yet made home made fillo! However I have seen others do it (yes its on my list of to dos)!
I myself dont have a tested recipe but found this for you. As I have NOT made it I can not assure you it is a goodie, but I do know patience and practice helps!
Home mad fillo is so very delicious and of course using the standmixer makes light work of the kneading and the pasta attachment is a dream for the rolling out! (The famous ‘MasterChef’ – George uses the roller for all his home made Greek pastries – which of curse delights KA). I hope you have the pasta roller attachment too? Rolling out the pastry is tricking by hand.
Recipe: (think I would recommend starting with a half size batch to begin with)
this recipe is quite large:
8 cups plain flour
good pinch salt
2 tsp vinegar
1 1/3- 1 1/2 cups VERY hot water (apparently this is the key to success)
Place the flour and salt into the standmixer. using the flat beater, mix on speed 1 until combined. Add the vinegar and water and mix (speed 1) until mixture JUST comes together. Change to dough hook. Knead on speed 1 until dough is soft and pliable. Lightly dust hands and dough with extra flour. Wrap in plastic wrap and refrigerate to rest (around 20 minutes)
Cut\ dough into thick slices, lightly dust all surfaces with extra flour and keep dough covered as much as possible to prevent drying out
Attach the KitchenAid pasta roller attachemnt: Start on no: 1 and roll through, gradually decrease rollers rolling pastry through until thin.
There are good pasta recipes on the KitchenAid website http://www.kitchenaid.com.au . I would use this technique for the kneading and rolling out. We constantly develope new recipes for the website…. fillo is very much coming!!
Have fun!
JO
thanks Jo I look forward to receiving my kitchen aid mixer to try it out…..
Hi Jo,
I bought myself a kitchen aid stand mixer a few months back and I LOVE it, but was wondering when I use it for more sturdier type jobs ie making bread, when I begin to mix it using the flat beater it bounces all around the place and the “head” vibrates up and down, when I switche to the dough hook it does the same, I have to watch it very closely and be very near for the fear of it bouncing right off the kitchen bench. It also makes a very odd noise. My bread recipe is no more than 3 cups of flour in total, and I mix on speed 1 or 2, and I usually only use the dough hook on speed 1 as well. Can you let me know if I am doing something wrong or if I should call the customer service? When I made bread a day or 2 ago I actually lost a few things(like spoons and such) to the floor just from the shaking and vibrations.
Regards
Andrea
Hi Andrea,
Oh dear your mixer needs a little service. They are hand made so it needs a tweek to stop this jumping! And of course it is under a full 5 year warranty – did you register the mixer?
Dont worry, easy fixed please call customer service on 1800 990 990 . You need to look up underneath the mixer for the serial number…. you will need this
Your mixer will be back to normal soon
Jo
Hi,
Thanks heaps for your super quick reply! Yep I did register it, so I will give them a call. It has been doing it since the day I got it, so fingers crossed I can get it sorted.
Andrea
Pleasure.
Customer service will assist in every way they can
JO
Jo,
Just to update you on my flour problem, I phoned the service centre this morning. The lovely lady that spoke to me said that my machine has a problem with it’s gears and to return it for a replacement (now I just have to wait until the store gets the same colour in). All along I knew something just wasn’t right and now I can’t wait to try a new one and be raving about it like everyone else. Yay!
Thanks for all your suggestions, my family didn’t seem to mind as there were a lot of cakes to eat with all the trialing.
Sharon
Hi Sharon,
I am so pleased the beater to bowl clearance was better but I am so unpleased and very sorry the mixer is running fast – I have never seen this nor experienced it.
Thank fully YES customer service are terrific and will help you
NO it is NOT NORMAL and not a regular thing at all that there is an error.
I am so sorry this happened to you. The mixers are hand made and maybe in this instance this has been an issue?
Once you get another mixer, I am sure you will be so so happy!
Why this happened I cant tell you.
Please stay in touch, i am here to help when i can.
I hope the retailer gets your colour asap
Question: where do you live – what state in Aust?
Jo
Queensland, and I purchased it at Myer.
Hello,
Myer is a huge retailer, this could work in your favour. I hope they can swap very quickly for the colour you want
Jo
Jo
-First of all I’d like to say that I love you, your demos & recipes! You inspire me to cook more, so thankyou
I’ve been wanting a KA mixer for years! anddd I’ve finally bought one as a bday treat for myself! Cannot wait til my baby arrives! Friends think I’m crazy for wanting to name it [Ruby Rose] lol!
- What would be a great [sweet] recipe to christen my mixer with -am looking for something french, or with coconut, or with crème patisserie?
Also – My sister too has the same problem as Andrea; but she hasn’t registered hers [it's a few months old], would that be a problem?
Once again, thankyou for inspiring me and a whole bunch of others to cook, bake and create!
So lovely to hear that you have a new member of he family on the way….Miss Ruby Rose. You will love her I’m sure! Congrats! There are so many great sweet recipes to be found on KitchenAid.com.au I’m sure you’ll find something just right. Otherwise you can adapt any recipe…just think of the white beater as your wooden spoon for speedy creaming and mixing (take it carefully and don’t overmix!) and the whisk for whisking egg whites and creams.
To address your q about registering please give customer service a call on 1800 990 990 and they’ll be able to assist you and your sister.
Happy baking,
Jo
Are the peole who have problems with flour going everywhere using the food shield and only starting on the very lowest spead?
I cannot find the recipe sundried tomato & goats cheese tarts could you send it to my email pls sandra
the recipe is in the KitchenAid recipes section on http://www.kitchenaid.com.au
Hey Jo
just wondering if you ever worked out the buffalo wing recipe?
Harold
Hi Harold
Thanks for following up! The list of recipe “to do’s” and testing is as long as your arm but I’m always working away trying to get through them all! I’d love you to touch base in another couple of months to follow up again and we’ll see how we go. In the meantime you might like to try searching for a good recipe online and giving me some tips wen you’ve tried it!
Enjoy
Jo
Hi Jo
I have bought my beautiful Candy stand mixer and would like a basic blueberry spelt scone recipe, very much a novice! There are recipes that say to squish the butter into the flour by hand, how do you do that on the mixer and what part do I use? (Also if you have a basic healthy recipe would appreciate it.) Thanks Jo
Hi Rochelle,
Lucky you, Candy is such a beautiful colour.
Scones are great in the standmixer.
Pop the flour, baking powder and touch of sugar into the mixing bowl with the flat beater. Mix on speed one until combined.
Add the softened butter (in small cubes). dropping it quickly into the bowl. When just combined add the liquid,
The thing with scones is to NOT over work. They come together so very fast in the mixer.
Sorry as yet (of all things) i do not have a formal scone recipe and not one for spelt blueberry – but they sound super delcious.
I can tell you spelt flour needs a little more liquid than a wheat flour. If I am making bread I add about 30 % more liquid.
The berries would be added at the last second or they will smash up too much, Cut into rough squares , place on a lined or flour dusted tray and bake in a hot oven…. yes I would love one with a cup of tea now!
Try http://www.taste.com is a good reference.
Happy Baking and please look at the hundres of recipes we do have on the http://www.kitchenaid.com.au website
Happy Baking
JO
Hi Jo
Just wondered if you can make short crust pastry in the stand mixer and if so would you have the recipe
Cheers
Becky
Hi Rebecca,
yes absolutely you can make wonderful pastry in the standmixer.
You basically mix the dry ingredients on speed 1 with the flat beater until well combined. The add the softened butter and remaining ingredients. The dough comes together very quickly.
Scrape it in a ball, wrap in cling film and refrigerate for about 3o minutes – you must let pastry rest.
Here are the base quantities I use
225g (1 ¾ cups) plain flour
2 tbsp pure icing sugar
Pinch salt
185g unsalted butter, chopped into small pieces and chilled
1 egg yolk
1 tbsp ice cold water
Little extra flour for your hands
On http://www.kitchenaid.com.au you will find an amazing lemon tart with a hazelnut pastry and a glorious carameised onion & goats cheese tart. The pastry can be made in the standmixer OR food processor.
Happy Baking
Jo
Hi Jo
Thought you might like to know that you have spelt “dessert” as “desert” in your chocolate cake recipe. Also do you know where I may be able to see a demonstration on the Kitchenaid Mixer soon.
I live in Cammeray, Sydney, NSW.
Hope you don’t mind me pointing the spelling error out.
Hi Jesephine,
Oops – thank you!! just chnaged that
Demonstartions, yes you can look on the http://www.kitchenaid.com.au website, there is a tab you can select for this information.
Thank you for taking the time to let me know of my spelling mistake. Hope you made the cake, I am sure your family will like it.
Jo
Jo I received a kitchen aid stant mixer for Christmas and want to start making breads.Do I have to kneed my dough by hand?or does this happen normally if I use my dough hook,and how do I figure the time of kneedind by hand verses the mixer.Thanks Peggy Columbus Minnesota
Hi peggy,
The mixer will do EVERYTHING for you.
The basic steps are:
1. place all the dry ingredients (flour, dried yeast, syhar, salt) into the mixing bowl and mix with the flat beater until combined.
Turn off the mixer, add the warm water and oil and mix on speed 1 until well combined
Change to the dough hook. Knead on speed 1 or 2 for 3-5 minutes or until the dough is soft and smooth. Cover bowl and allow to proove in a warm spot.
Return bowl to mixer, knead 10 seconds. Place onto tray or into greased pan and allow to prrove to the top of the pan
bake in a hot oven!!
On the website http://www.kitchenaid.com.au you will find a delicious simple plain crusty bread recipe to use and a wonderful barley soy and linseed bread.
Happy Baking
Jo
Hi Jo
Could you help me l have a kitchen aid stand mixer and a food processor both in Empire Red and l love them. my question is how do l do beautiful mash potatoes? l looked on line but couldn’t find it. l heard you talking about it on tvsn. ( they are best things my husband has ever brought for me i now understand how he feels about his car.)
Hi Rose,
Yes it is a total passion being ‘obsessed’ with your standmixer!
Mashed potatoes:
please use floury potatoes (good old fashioned OLD potatoes are great) or Dutch Creams are my favourite!!
Cook then until tender (as per normal). pop them into the mixing bowl with the flat beater. Beat on speed 4 for about 1 minute.
Add a good dash of milk or cream with a good dollop of butter and salt and pepper and beat for about 15 seconds!!
To make mash super fluffy warm the milk or cream in the microwave first!!
I cover the bowl (foil, clean tea towl etc) and find the mash stays warm for ages
Happy Cooking
JO
Love the look of kitchen aid!!! Have been drooling over them!!! Tell tvsn to add the icecreammixer as a free gift again!!! I’m dying for one!!!
Jo,
I have recently purchased a platinum mixer with the glass bowl and scraper attachment. One of the first things I tried was a cake. After creaming the butter and sugar, then adding eggs, I added the flour with the mixer running on the lowest setting, No.1. I ended up with flour all down the front of me, all over the floor and the bench. The next time, I turned the mixer off, added the flour, and turned the mixer onto the lowest setting again, and once again ending up with flour everywhere. What am I doing wrong. This never happened with my old mixer.
I also used the scraper attachment when I was making the cake and found that some of the butter and sugar mix was still stuck on the side of the bowl in one area. I went on the website and found other people had problems with the mix being stuck on the bottom and their beater height needed adjusting, but this is on the lower side of the bowl, and only on one side. Help!
Regards
Sharon
Hi Sharon,
The flex edge beater can ‘sometimes’ need to be adjusted to suit the bowl. This is easily done by lowering the ‘beater to bowl’ clearance.
There is a small screw in the ‘neck ‘ of the mixer ( tilt the head up and look in the middle section – I call this the neck!). Take a flat bladed screw driver (or you can use a bread & butter knife…. if you are desprete) and turn it to the right. This will lower the beater.
When the flex edge is in the correct spot it can make a little thumping noise as the silicon is wiping the bowl. do not worry about this. If it is sitting in the correct spot it will scrape all the edges of the bowl.
I often adjust my beater to bowl clearance regularly depending on what I am making and the attachment I am using. Some cooks never move it!! But the screw is there visible and able to be adjusted.
Adding flour. Scatter the flour around the butter sugar mixture, adding half on one side and half on the other. Only ever turn to speed 1 with flour. You dont want to over mix it as over mixing will toughen your cake.
I really like the flex edge beater and use it so often. I think you just need to get used to it.
The glass bowl has different mixing properties too, again it is a little different to use(if you are used to stainless steel) I now move between the stainless and glass bowl (depending on what I am making) and adjust the beater to bowl clearance- when needed.
I am sure you had the butter very soft before creaming? If the butter is a little cool it can adhere to the glass in spots and usually it is the side.
I hope I have helped you. I am sure you will love your new mixer. I am thinking you now have an Artisan & Platinium ‘set’ lucky you!!
Happy Cooking
JO
if the head is too low for the whisk (it will ting) on the bottom of the bowl. This time you turn the little screw
Jo,
Thanks for replying. The other attachments are at a perfect height, so are you saying that I will need to adjust the height every time I want to use the scraper attachment after I have been using the other attachments. That seems a bit excessive.
When I added the flour it was only about 2 tablespoons, and the mixture was very loose after adding the egg. I only turned it on speed 1, I don’t think there was much flour left in the bowl, it wasn’t just a little dust that came out, I had a thick layer all down the front of me. Since emailing you I have been reading the manual, and it mentions that all speeds have a soft start to avoid splash out. It mentions that the mixer starts at a lower speed and then quickly increases to the selected speed. Mine doesn’t seem to do this, maybe mine is faulty. I have read all the glowing messages from happy users and am hoping this flour problem can be resolved as I use a mixer frequently and don’t want to be coated with flour every time, or worse still, have to mix the flour in by hand.
Thanks
Sharon
Hi Again,
Sounds like to are happy with the height so leave it….. it depends on what i am making and when.
In my life I my use (depending on what test kitchen, studio or personal mixer i am using), I may or may NOT adjust the height, yesterday i was working in a special class as part of the Melbourne Wine and Food festival. there where 7 machines, i adjust one only.
If I feel the feel it is not mixing properly I lower it. KitchenAid has always (94 years now) allowed you to adjust the height… this is one of the positives.
I know hundreds that would NEVER throught of adjusting the height (beater to bowl clearance) and then many chefs & cooks who do… it’s totally upto you.
I feel that bit of flour may have been sitting just onto of the blade or it got moved – and flicked on you. I have had this happen but there was 2 cups of flour.
Try another cake, I dont think it will happen again, it is not the norm.
I doubt your mixer is faulty, as every simgle machine is removed from the box and tested in the warehouse in Australia before it is shipped to a retailer. This is a personal nice thing that the Australian importers – Peter McInnes like to do)
But if there is a problem you have the 5 year warranty
Please be sure to register your machine – you can do this on line (LOOK FOR THE TAB THAT SAYS MY KITCHENAID OR REGISTRASTION)
Let me know how you go with the flour flicking.
Jo
Hi Jo,
I tried a banana cake today and firstly adjusted the beater height and made sure the butter was nice and soft. It worked really well. Thanks.
The flour is another story, I think my mixer is geared too high. I spread the flour across the mix while the beater was raised, so no flour was on top of the beater. This time I stood back luckily as flour went everywhere again, all over the floor and the bench. It gets worse though. After mixing the flour in, I added the milk. It went everywhere! This isn’t normal, what is happening. I don’t think it starts off slow enough. Has anyone else had this issue. I feel like returning it and going back to my 20 year old sunbeam.
Please help
Sharon
Hi Jo
I have just purchased KSM156 Platinum in Candy Apple Red thru TVSN and it came with the large glass jug/bowl, I am wanting to purchase a smaller bowl and can only find ones that are available for the artisian stand mixers, are the bowls compatible between the two models. Also will Kitchenaid be doing a Food Processor in Candy Apple Red, please, please, please.
Diane
Hi Diane,
OOh how lovely- Candy is so pretty!
YES all bowls fit all models. I think a second bowl is so handy. Cany Apple processor – wouldn’t it be nice, however I simply do not know.
However the blender (in an amazing retro style) is available…. maybe request this from TVSN. I dont think they currantly have the new blenders
I hope I have helped you
Happy Cooking
Jo
Hi Jo, I’m trying to find the recipe for Sundried Tomato & Goats Cheese Tarts that I have seen advertised with the KitchenAid products but cant seem to find it on the website. Hope you can help. Donna
Hi Donna,
This delicious recipe was created by the Masterchef magazine
I have requested it for you, pls say tuned as it will be put onto Ka website soon.
Jo
Hi Jo,
I am a Coeliac that loves baking & have usually great results, my problem is that I really dislike chocolate and carob ( I know…. I’m a freak ! ) but I see the lovely recipes for Molten Chocolate Desserts & things with chocolate in them, what can I use as a substitute for chocolate for the molten middle ? For biscuits I use chopped up dates which gives texture & sweetness, but for a molten middle ?
Thanks for any brainwaves.
Sue.
Hi Sue,
Hmm try adding a big dollop of a good jam or bitter sweet marmelade.
I often pop them into puds etc. Also chopped dates and walnuts is yummy too
Hope this helps
JO
Hi Jo,
I bought a home cooked date loaf from a stall and absolutely love it. Would love the recipe, thought you may be able to help me out. The ingredients listed on the ticket were, Dates, Sugar, Baking Soda, Margarine, Eggs, Water, Plain & Self Raising Flour. Have no idea of the quantity’s or method.
It was so lovely & moist. Hope you can help.
Elaine.
Hi Elaine,
Look up the http://www.kitchenaid.com.au website and write sticky date into the tab. there is a date and choclate loadf that is eaten as a pudding, but you could cool it and then slice as a moist cake?
I also like moist cake, try my carrt cake – you can make it in the standmixer or food processor and the hummingbird cake!
Happy Cooking
J
My friend bought me an ice cream attachment for my stand mixer but I think it’s the USA attachment it doesn’t fit it’s a long attachment that doesn’t fit over the cap can I get the replacement for mine?!
Thank you.
Ho Rochelle,
oh dear… lovely of your friend, but yes the USA models are different and NO it will not fit.
Pls call customer service on 1800 990 990 – they will assit you
Jo
hi jo, thanks again for your wonderful presentations on tvsn.you simply inspire me…..since purchasing my girl last june,i have made so many cakes ,shortbread, pavlova,pasta,colslaw and salads,that i would never have even attemted before,but now with your receipes and presentations.it has opened up a whole new world of baking……..my pavlova at christmas,was my first ever,but, boy o boy, what a succes with my family.the lavender shortbread, another overwhelming success.we grow lavender for its oil etc,so what an unexpected extra use for this amazing plant…….my question today jo, is….can i double the quanties of the lavender shortbread , to make a larger baych in my k.a. 150.if so are all the quanties doulbled ?????kind regards . chris.
Hi Chris,
Thank you for such a lovely email and comments!
yes yuo certinly can double the shortbread mixture. I would double all except maybe the falvour (lemon/ lavender/ vanilla) it can be a little over powering. I tend to add the normal amount for one recipe with just a titch more!
if a recipe has eggs I tend (particulaly if it s cake) reduce the eggs by one. often when doubling it simply becomes to runny.
You can freeze the biscuit dough as well, so then its ready to use when you want to fresh bake.
Delighted you just love your ‘girl’! You can see why I am besotted with the mixer!
Happy Baking
Jo
Hi Jo,
I have purchased the ice cream maker for my stand mixer. I have been looking at the recipes for making the different ice creams and they need an ingredient
called half and half. I know it is a sort of cream. Can you please tell me more about it and what I can use instead of it.
Thank you
Jan
Hi Jan,
You will love home made ice cream.
Please use the Ausralian recipes on the oficial website. Visit http://www.kitchenaid.com.au
There are hundreds on there. I work hard producing fabulous 100% success recipes using Australian ingredients and terms.
The manual you are reading has great instructions, but the recipes are for the USA market. The quantities are slightly different and you might find the ice cream overflows the ice cream bowl.
The Vanilla home style ice cream and the Chocolate Mud ice cream are utterly delicious
If you need anyhelp or other questions , I am here to help
Happy Cooking
Jo
Hi Jo – copy of post as requested
You have been very helpful in the past so I thought you may be able to help with this. I noticed on your “about Jo” page that you are a food economist. I really enjoy cooking and have being thinking for a while about doing an online course in relation to food, ie understanding ingredients and inventing my own recipes etc. I dont want to have my own business but basically just want to improve on my current skills. I have done a lot of google searching and haven’t come across anything that remotely relates to this. Do you by chance know of any courses or I would appreciate any ideas / advice you can offer.
Thanks Jo
Kind regards
Nicole
Reply ↓
Hi Nicole,
yes i think a commercial cookery course at TAFE would suit your needs.
Depending on wg=here you live in Australia most TAFE colleges wil have a cookery section.
I know 2 different people who are doing part time cousres (will take them 1 – 3 year) to complete, to improve their cooking skills before they possibly change careers and leap into a food career.
In melbourne i cn advise you to contact William Angise Institute or Holesglenn or Box Hill TAFEs
There are also University degrees, but these are more about Home Ec teaching (fpr Secondary school), Nutrition and Food Technology rather than ‘hands on’ cooking.
You can also contact your states Home Economics of NSW/ VIC etc as they will have advise on what is availble.
Sadly the actual course i did (far too many years ago) is no longer offered. Many of today food editors,food writersand food stylists all have this same qualification. It was in its day a sensational course for those wishing to learn food writing, styling and presenting, etc/ it allowed me to walk into many famous and legendary mazazine tet kicthns and work.
I hope I have helped you
Happy Cooking
JO
I hope i have helped you
Jo
Hi Jo, I did send an e-mail, which you said you didn’t get, and to repost. Is this correct?
At last.!! Thanks to your kind patience with me, “Perfect merangues” from your wisdom and my new wonderful “modern” machine. As said before, my grandchildren, love to visit, and watch me cook, and I am rather elederly, and they would like tosee me demonstrate my kitchenaide, with your fab choc cake, also could you give me a “perfect” recipe for macaroons. I know you hav e millions of readers, so I won’t pester you for recipes. I prefer yours to other books. I have two grandaughters with boyfriends ! taken by this machine, and have been waxing lyrical about mine to all insundry, and of course you. Thanks are not adequate eneough , for my merangues.
Hi reva,
Lovely to hear you like your standmixer!
This months post on ask jo was all about the chocolate cake, the recipe is on there too. It also has a step by step image to follow, so your result will be perfct.
No sorry i have not as yet made macaroons, they are on my to do list… i have watched chefs make them abn the main tricks are
1. dont use fresh fresh eggs
2. the trick is in the piping of them to get the perfect shape
3. allow them to stand to form a skin (about 5 mins) bfre baking
I will do some soon, I would like to make rich chocolate ones I think!
Happy Baking
Jo
I also have many recipes to choose from, but sometimes find they do not work!
Thank you Jo for your tips re macaroons. Will wait till u bake them, especially the rich chocolate ones. Now to look up your famous chocolate cake.
Hi Jo,
The burger buns look look great on the DVD that came with my new Kitchenaid Mixer .(where you were showing how to use the grinder .) Please do you have a recipe for both the burgers and the buns. Also other bread recipes would be much appreciated.
Kind regards,
Sue.
Hi Sue,
Hmmm i think the buns where a nicer one simply found at the supermarket. No i did not make them for the segment. However I did all the other bread, cakes, all the other food was completley made by me and the food team.
Bread recipes there are some of the http://www.kitchenaid .com.au website
The barley bread is simpky delicious, but you will also find a simply classic bread on their too. Each month 3 new recipes are released… there are more coming!
The meat for the burger is down in the food grinder (it is so one of my favourite attachments)
Happy Cooking
Jo
Hi Jo I have just purchased the Platinum Series Kitchenaid (Candy Apple Red ) and was wondering if the 3L Stainless Steel Bowl will fit it .
Yes, absoloutely all the KitchenAid bowls (glass and various staninless steel) fit onto the mixer.
Happy Cooking
Jo
Hi Jo,
Your chocolate cake recipe sounds fabulous and I am wanting to make it for my friends birthday. However she and I are both gluten free and I wanted to know which four would be the best to use in this instance. I have been using the rice flour you suggested at the brisbane good food and wine show with great results would this work for this recipe??? and if so what would be the quantity and how much xantham gum should I use??
Thanks
Morgan
P.s I am loving my Kitchen Aid that I won at your demonstration !! Thankyou
Hello,
Yes of course you can make this cake gluten free (is my son Haarry’s very favourite)
Pls use 2 cups SR gluten free flour (I use White wings or Viarium brand) and mix with 3 tsp gluten substitute (GFG – Orgran brand) or 1/2 tsp Xanthan gum.
I am sure you will love this cake, please let me know
Happy baking
Jo
Hi Jo. At last. perfect merangues. Dearly indebted t0 your patience, and my wonderful new machine.
Could I please have A recipe for maccaroons.?
Are they hard to Make? And your delicious chocolate cake please.?
Thank you so much.x
Hi Jo, Have not had a reply to this e-mail. Please can you reply if you are not too busy
Sorry Reva I did not get another? please repost
J
Good morning
I have a KitchenAid 4.8 Litre Planetary Action Mixer – Red – Domestic Model #KSM150
On using dough hook the mixer head pops up.
The dough I’ve made is the one for the pasta press and quite dry and firm should the head pop open?
First time I’ve used dough hook everything else is ok on machine only purchased in 29 Nov 2011
Hi Craig,
The dough for the pasta press yes is very dry. It needs to be this way so it prsses into the press and holds it shape.
Dough ffr the pasta roller and attachments is sofer and silky… quite different to the press.
Can you explain ‘head pop open’, I am not sure what you might mean….
There are pasta recipes on the http://www.kitchenaid.com.au website…. these may assit you with the technique and are delicious!
These recipes are written and tested my me. There are many sensational cakes, tortes, pastries, ice cream and salad….
Jo
Thanks for the quick response, Im looking forward to the platinum mixer show, I still have to convince my husband to buy it!
Hi Jo, would love to see more demos on TVSN with the food processor, Can you please tell me please, I want to put large pieces of carrots for grating but it wont turn on because the pusher isn’t half way, so I have to cut everything small which is sad considering the mouth is so big I know you can put them through the small one but if you have beetroot, cabbage would be great if I could just put it on and feed it through the wide mouth. Any suggestions for me please. Thanks,
Hi Rachel,
I will pass on your demo reuest to TVSN. Yes i think a food processor show is needed!
The wide mouth is great, but due to heatlh aand safety requirements (and people who just might put their hand into the processor when going), it has to have that safey catch.
I find the processor is so quick it is just a matter of laying the food into the wide mouth and processing it through. If your pusher is ‘new’ it will be quite firm, so rub a little oil onto the sides it and it slides in and out with ease.
I do know what you are feeling a little frustrated and yes I understand, but you are using the processor correctly. It really is incredibly fast and processes quicker than other midels, it is simply having the food prepped first. I prep say all my carrot and then start ‘shredding’… it is done in a wink!
I look forward to a processor show very soon, I will be sure to mention to the producers.
Have you looked at the KitchenAid recipe website? There are great processor recipes on it http://www.kitchenaid.com.au
I hope I have helped you
Jo
Could I have the choclate cake recipe from todays programme. Thanks Jo.
Hi Susan,
Yes,
I will be doing a blog later in the week all about that cake!
Stay tuned
Hi Jo could you please let me know the recipe for the chocolate cake you had on TVSN on Friday 27th Jan with the blueberries on the top Thanks
Hi Pauline,
‘YES! I am going to blog this week on chocolate cakes and will do a step by step of the hows and whys to sucess
Stay turned
JO
Have you done the blog yet on the chocolate cake, where will i find it ? thanks Pauline
Hi Joe,
I was just wondering, when I am using my Fruit / vegetable strainer attachment on the Kitchenaid, am I supposed to be able to see some of the spring and shaft when I look down the body, where the food goes.
Regards,
Tanya
Hi Tanya,
Yes that sounds right. Are you happy with the strained result?
Jo
Jo, just wondering if you have a good egg noodle recipe I can make up with my KSM150. And although I am still waiting for my 3 pasta attachment set to arrive (still cranking by hand….), want to thank you for your tips on pasta making in the dvd. re, folding back through the same way etc. I made my dough in the Kitchenaid, and handcranked Fettucine for Carbonara, and it was the best and softest pasta I have made yet. so thanks again for the pointers
I was however cursing for the fact I don’t have my pasta attachments, and swore I will never hand wind again, which would be the reason why Darling Hubby now has one coming, hahaha.
Thank u Jo. I will do exactly what you said, and “Christen” my machine. Will cook meringues in it over weekend. my two daughters, have no bother, and are addicted their machines. They have different advice, so I will only listen to you. I will get back to you with results. I felt rather sheepish with my questions, but have felt totally amazed by your kind and prompt replys. A daughter. in .law has now bought same model. We both bought the glass bowl. and she has started already. We are of lge med family, and I have always cooked the old fashioned way, whereas the girls are away with your implements. So Now, after writing to you, I’m away to start, instead of look. I will follow your, advice, webb, video, and your reply page. I hope not to trouble you further, as I am a little embarressed. I will of course use it for other recipes of yours.
Hi Jo
You have been very helpful in the past so I thought you may be able to help with this. I noticed on your “about Jo” page that you are a food economist. I really enjoy cooking and have being thinking for a while about doing an online course in relation to food, ie understanding ingredients and inventing my own recipes etc. I dont want to have my own business but basically just want to improve on my current skills. I have done a lot of google searching and haven’t come across anything that remotely relates to this. Do you by chance know of any courses or I would appreciate any ideas / advice you can offer.
Thanks Jo
Kind regards
Nicole
Hi Jo
I havent received a reply to above email, so am presuming you are not able to advice on this?
Kind regards
Nicole